Prepare this delicious and easy-to-make salad.
Ingredients:
- 300 g MSC peeled prawns
- 3 medium cuttlefish
- 1 Chinese cabbage
- 2 heaped tablespoons coconut flour
- Extra virgin olive oil
- Garlic, salt and spices to taste
Preparation:
Cut the headless and cleaned cuttlefish into small squares, mix everything with the prawns and fry them in a frying pan with olive oil over medium-high heat, add a little finely chopped garlic and spices to taste, for example oregano and thyme. Once fried, add two heaped tablespoons of coconut flour and continue frying until the prawns and cuttlefish look like they have been coated in batter and remove from the heat. Then chop the Chinese cabbage, place a bed at the bottom of the plate or dish and add the battered cuttlefish and prawns on top. Finally, dress the salad to taste with oil, salt and vinegar.
