Warm vegetable salad with pan-Asian style squid

Name: Warm vegetable salad with pan-Asian style squid
Yield: 1
Ingredients: mini squids - 80 g; zucchini - 50 g; arugula - 20 g; cherry tomatoes - 40 g; baby corn - 2 pcs; mini carrots - 2 pcs; olive oil - 10 ml; Kimchi sauce - 5 ml; soy sauce - 5 ml; salt - to taste; cumin - to taste; pepper - to taste

Cookinero 14 November 2022

How to cook Warm vegetable salad with pan-Asian style squid

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.

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