Cut squid tubes in half lengthways. Pat dry with paper towel. Using a small, sharp knife, score the inside of squid hoods in a criss-cross pattern. Cut into about 4cm pieces.
Place squid pieces in a large bowl. Add spice blend. Toss to coat.
Heat an oiled, non-stick frying pan or barbecue flat plate over a high heat. Stir-fry the squid in three batches for 1-2 minutes, or until browned and tender. Transfer to a baking tray. Cover loosely with foil to keep warm.
Arrange salad leaves over a large serving plate. Top with mango and squid. Sprinkle with macadamias.
Serve with lime wedges, if desired.

Squid tubes are the body of the squid with skin and tentacles removed. For maximum tenderness select small squid tubes rather than large tubes. If squid is displayed uncleaned, ask your fishmonger to clean it for you. About 1.2 kg uncleaned squid will yield 500g cleaned squid tubes.
Harissa spice blend is available from the spice aisle in major supermarkets.
To toast macadamias, spread over a baking tray. Cook in a 160C oven for about 5 minutes, until light golden.