1.Cut squid down centre to open out; score the inside in a diagonal pattern. Halve squid lengthways; cut each piece in half crossways.
2.Combine flour, chilli, salt and pepper in medium bowl; add squid, toss to coat in flour mixture. Shake away excess.
3.Heat vegetable oil in wok; deep-fry squid, in batches, until tender. Drain.
4.Combine mesclun, capsicum, cucumber, coriander and olive oil in large bowl with warm squid. Serve with lemon.