Salad with squid and chickpeas


Kalmar – 500g
Nut – 200g
Salad – 200g
Zucchini – 200g
Lemon – 40 g
Olive oil – 40 ml
Chili pepper – to taste
Smoked paprika – to taste
Salt – to taste


1. Small squid gut and remove the skins.
2. Cut the rings. Preheat a frying pan 1 tbsp. l. olive oil, crumble to fresh or dried chili pepper, a pinch of smoked paprika and put squid rings.
3. Sauté over high heat for 2 minutes. Remove from heat, season with salt.
4. Wash zucchini and cut into thin strips.
5. Boil the chickpeas in advance or use canned.
6. Fold in salad bowl and washed obsushenny mix lettuce, zucchini, chickpeas and squid rings.
7. In the pan where they were roasted, squeeze lemon juice, salt and pour the rest of the olive oil. Stir and season the salad. Serve immediately.


Bon Appetit!

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