|1.||Sesame oil||1 Tsp|
|2.||Olive oil||1 art. l|
|4.||Cherry tomatoes||6 PC.|
|6.||Brussels sprouts||100 Column|
|14.||Lemon juice||0.5 art. l|
Arugula, spinach, grated carrots, thinly sliced avocado, half-sliced tomatoes and Brussels sprouts, mix and put in a large salad bowl.
Cut the squid into strips 2 cm wide, sprinkle with the juice of 1 lemon and leave for 5 minutes to absorb the juice.
Turn on the barbecue to warm up. Lay them flat on a barbecue and fry on both sides for about a minute.
For the sauce, mix finely chopped chili, sesame and olive oil, second lemon juice, chopped garlic, sugar, salt and pepper.
Put the prepared squids in a salad bowl and season with sauce.