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Using a mixing bowl, add the spinach, tomatoes, cucumber and red onion. In a separate bowl, mix the oil, lemon juice, garlic, parsley, chilli flakes and seasoning together.
Drizzle half over the salad and toss gently. Arrange in 2 salad bowls.
Toss the calamari in the remaining oil mixture. Heat a griddle pan until very hot. Grill the calamari briefly until just cooked (approximately 1½ minutes).
Spoon on top of the salad. Top with avocado and olives. Add the dip on top just before serving.
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