Finely chop 4 coriander roots and pick off sprigs. Set aside. Juice lime and finely chop chilli. Combine coriander roots, lime juice and chilli in a large glass bowl with vinegar and sauces and stir well.
Cut calamari tubes along one side and open out flat. Score with a shallow diamond pattern over inside of tubes then cut into large pieces. Add to marinade, stir and cover for 1 hour, if time permits.
Meanwhile, arrange rocket, capsicum, avocado and cherry tomatoes on a platter. Drizzle with oil.
Heat a barbecue hot plate over medium heat. Cook calamari on barbecue for 3 minutes or until charred and squid is cooked through. Transfer to platter with salad. Garnish with coriander.