Squid salad

Mango crab salad

• 300 GRAM SQUID, cleaned and cut
• JUICE FROM TWO LEMONS
• 1 TBSP SAMBAL OELEK
• 2 CLOVES GARLIC, in very thin slices
• 100 GRAM OLIVE OIL
• 300 GRAM LETTUCE
• BUNCH OF GREEN ONIONS, chopped
• 1 CUCUMBER, peeled and cut
• 2 TOMATOES, cut
• 10 OLIVES

• 1 MANGO, peeled and cut in cubes
• 200 GRAM GREEN LETTUCE
• 1 TIN OF CRAB, drained
• 1 TBSP SESAME SEEDS
• BUNCH OF GREEN ONIONS, chopped
• SOME LEMON GRASS, chopped finely
• 2 TBSP SOY SAUCE
• 2 TBSP LEMON JUICE
• 2 TBSP SUNFLOWER OIL

Mix 40 gram olive oil with the sambal oelek, garlic and juice of one lemon and marinate the squid in this mixture for two hours. Heat a frying or grill pan and fry the squid on high heat for maximally two minutes; allow to cool down. Put the lettuce in a salad bowl, followed by the cucumber, the tomatoes, the green onions and the olives. Put the squid on top. Mix the remaining olive oil with the remaining lemon juice (and pepper and salt) and pour over the salad.

For the dressing, mix the oil with the soy sauce, the lemon juice and the sesame seed. Put the lettuce, mango cubes, crab, green onions and lemon grass in a large bowl and toss. Pour the dressing over the salad.