Baby Squid and Sweet Potato Salad

A fresh salad featuring fried baby squid, noodles, sweet potato, and seeds with a zesty ginger and lime dressing.

Estimated Nutrition

	Per Serving	Total
Calories	477.1 kcals	2862.6 kcals
Carbohydrates	27.5 grams	164.8 grams
Fat	32.5 grams	195.2 grams
Protein	18.7 grams	112.4 grams

Cook Time

10 mins

Produces

6 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

30
ml

Sherry Vinegar

GrainsCereals

250
g

Fine Egg Noodles

cooked according to packet instructions

Liquids

25
ml

Ginger Juice

freshly extracted

2
piece

Lime Juice

juice only

NutsSeeds

1
1

Salt

to taste

1
1

Black Pepper

freshly ground, to taste

1
tbsp

Pumpkin Seeds

1
tsp

Nigella Seeds

also known as black onion seeds

1
tbsp

Mint

fresh, chopped

OilsFats

15
ml

Vegetable Oil

15
ml

Sesame Oil

150
ml

Olive Oil

Seafood

400
g

Baby Squid

cleaned, sliced into thick rings

Vegetables

250
g

Sweet Potato

peeled, cut into cubes, cooked until tender

4
piece

Spring Onions

finely chopped

2
piece

Sun-Blushed Tomatoes

chopped

1
piece

Red Chilli

finely chopped

Steps

Heat vegetable oil in a pan and fry squid rings for 2 to 3 minutes until opaque.
Season squid with salt and pepper and set aside.
Cut noodles into 5cm to 7cm pieces.
Combine noodles, sweet potato, spring onions, seeds, and tomatoes in a bowl.
Shake dressing ingredients together in a jar until well combined.
Season dressing with salt and pepper to taste.
Drizzle dressing and chopped mint over the salad and toss well.
Divide salad among six plates and top with the cooked squid.