Calamari salad cups

Place 1 (20g) spring onion, a handful flat-leaf parsley, 60ml (4 tbsp) sweet chilli sauce, 60ml (4 tbsp) olive oil, 60ml (4 tbsp) lime juice, 10ml (2 tsp) lime zest and 1 (4g) green chilli in a food processor. Blitz until fine and season with salt and freshly ground black pepper to taste. Combine 300g calamari rings with 5ml (1 tsp) olive oil, and season lightly with salt and freshly ground black pepper. Braai the rings over a fine braai grid or in a griddle pan over moderate coals, 1 minute per side, until tender. Pour ½ of the prepared sauce over the calamari. Wash and trim 12 salad leaves from 2 (200g) baby gem lettuce heads. Divide ½ (200g) spiralised cucumber and 1 (20g) julienned spring onion among the lettuce cups. Top with the calamari and 2 (360g) diced avocados. Garnish with microherbs and jalapeño slices, and serve with the remaining sauce and lime wedges for squeezing alongside.