To prepare the squid, cut each tube in half lengthwise. Score the halves in a checkerboard pattern on the inner flesh side. Cut each half lengthwise again and then each quarter into 3

Place squid pieces in a large zip lock bag. Add the garlic, five spice powder, less salt soy sauce and oil. Seal and leave to marinade in refrigerator for at least 30 minutes

Heat a grill plate on medium-low heat. Remove the squid pieces from the bag, drain off the excess marinade and discard

Grill the pieces in batches for 3-4 minutes or until just cooked through. Do not over cook as squid will become tough

Prepare the dressing by placing the ingredients into a small bowl and whisk to emulsify. Set aside

To serve, place vegetable ribbons on a serving platter

Top salad with the warm squid and drizzle with the prepared dressing

Sprinkle with fresh coriander and serve immediately