- 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
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- 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
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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.
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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.
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