Ingredients

Title Value
1. Sesame oil 1 Tsp
2. Olive oil 1 art. l
3. Carrot 1/2 PC.
4. Cherry tomatoes 6 PC.
5. Avocado 1/2 PC.
6. Brussels sprouts 100 Column
7. Squid 3 PC.
8. Chilli 1/2 PC.
9. Spinach 100 Column
10. Lemon 2 PC.
11. Arugula 100 Column
12. Garlic 1 clove
13. Sugar 3 Tsp
14. Lemon juice 0.5 art. l
15. Salt taste
16. Black pepper taste

Cooking

1. Stage

Arugula, spinach, grated carrots, thinly sliced avocado, half-sliced tomatoes and Brussels sprouts, mix and put in a large salad bowl.

1. Stage. Arugula, spinach, grated carrots, thinly sliced avocado, half-sliced tomatoes and Brussels sprouts, mix and put in a large salad bowl.

2. Stage

Cut the squid into strips 2 cm wide, sprinkle with the juice of 1 lemon and leave for 5 minutes to absorb the juice.

1. Stage. Cut the squid into strips 2 cm wide, sprinkle with the juice of 1 lemon and leave for 5 minutes to absorb the juice.

3. Stage

Turn on the barbecue to warm up. Lay them flat on a barbecue and fry on both sides for about a minute.

4. Stage

For the sauce, mix finely chopped chili, sesame and olive oil, second lemon juice, chopped garlic, sugar, salt and pepper.

1. Stage. For the sauce, mix finely chopped chili, sesame and olive oil, second lemon juice, chopped garlic, sugar, salt and pepper.

5. Stage

Put the prepared squids in a salad bowl and season with sauce.

1. Stage. Put the prepared squids in a salad bowl and season with sauce.