Step 1: Zesty Lemon Flavours

Prepare the marinade by combining sliced red onion, bell pepper, carrot batons, olive oil, lemon zest, lemon juice, minced garlic, and fresh basil leaves in a bowl. The marinade will be used as dressing too. Allow the mixture to marinate and chill in the fridge for around 30 minutes. This can be done in advance and kept in the refrigerator, ensuring flavours are well-distributed while saving prep time during service.

Step 2: Prep Your Oil

Preheat your frying oil to 175°C.

While it’s heating up, prepare your plates with a base of shredded Chinese cabbage, ensuring a quick assembly during peak hours.

Step 3: Golden Salt & Pepper Squid

Once your oil is at the right temperature, carefully add the frozen Salt & Pepper Squid into the deep fryer. Fry them for 2-3 minutes until they are fully cooked and golden.

Step 4: Assemble Your Masterpiece

Combine the marinated vegetables with the shredded Chinese cabbage on the plate. Top with the freshly fried Salt & Pepper Squid for a visually appealing and flavourful dish. Drizzle the marinade juices and some olive oil. And voila!

Your Salt & Pepper Squid Salad is ready to serve!

Pro Tips

• Customisation: Personalise the salad with seasonal vegetables, adding a unique touch to the recipe.
• Presentation: Garnish with additional basil leaves or sesame seeds to enhance visual appeal and add texture.
• Pairings: This salad pairs wonderfully with a crisp white wine such as Sauvignon Blanc or a light rosé.

Go ahead and enhance your menu with this succulent salad, ensuring both efficiency in the kitchen and satisfaction for your guests!