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Warm vegetable salad with pan-Asian style squid
Cooking
Step 1
Scald mini squids in hot water for 5 seconds, then pat dry. Fry squids with chopped garlic, remove from heat. Zucchini cut into rings, fry in a pan on both sides for 2-3 minutes.
Step 2
Drizzle with olive oil and bake the mini carrots and mini corn in the oven at 200 degrees for 8 minutes, then sprinkle with cumin, salt and pepper. Cut the corn lengthwise.
Step 3
Prepare salad dressing. To do this, mix Kimchi sauce, olive oil and soy sauce.
Step 4
Mix fried squid, zucchini, carrots, corn in one bowl. Add arugula and cherry tomatoes. Drizzle dressing over salad.
Ingredients
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