Step 1Split calamari hoods and score the underside of the flesh in a diamond pattern. Cut hoods into thick strips. Place in a large bowl. Add lime zest and juice, 1 tablespoon of oil, garlic and chilli. Season and mix well. Set aside for 5–10 minutes.
Step 2Preheat a barbecue hotplate or chargrill pan. Cook calamari for 3–4 minutes each side, or until golden and tender. Transfer to a tray and keep warm.
Step 3Break watercress into small sprigs and discard the larger pieces. Place the broad beans in a large heatproof bowl. Pour over boiling water and leave for 2 minutes. Drain and peel, discarding the outer skin. Place the peas in a heatproof bowl. Pour over boiling water and leave for 2 minutes. Drain and rinse under cold water.
Step 4Toss the watercress, beans, peas, onion and mint in a large serving bowl, or arrange on a platter. Top with the calamari. Combine the honey, mustard, vinegar and remaining oil in a small jug or screw-top jar. Season with cracked black pepper. Mix well. Drizzle dressing over salad and serve with crusty bread.