Combine the citrus juices, zest, herbs, soy sauce, chilli, ginger, and sugar in a large bowl.
Whisk in the extra virgin olive oil and sesame oil and season with salt and pepper.
Separate the tentacles from the squid tubes and score the tubes at 5mm intervals.
Heat a griddle pan until smoking hot while rubbing the squid with olive oil and seasoning.
Grill squid tubes scored-side down for 1 to 2 minutes.
Flip the tubes and cook for another 30 seconds off the heat.
Toss the cooked tubes in the dressing bowl to coat.
Grill the tentacles for 1 to 2 minutes until crisp and add them to the dressing.
Mix the salad leaves into the squid and dressing then serve on plates.