Salt & Pepper Squid Rainbow Bowl

Cooking Time: 10minutes

Serves: 2

Method: Air Fry 

INGREDIENTS

1x 260g De Costi Salt and Pepper Squid.

1 cup Olive Oil

½ Avocado, sliced

4 mini cucumber sliced

½ red onion, diced

¼ Red Capsicum, diced

1 carrot, julienne

1 1/2 cups Kewpie Mayonnaise.

250g Quick Quinoa and Brown Rice, heated

1 Lemon, juiced.

Parsley

 

METHOD (Stove Top)

1. Cook Salt & Pepper Squid at 200C in air fryer for approximately 10-minutes, with regularly shaking of the basket until golden and crispy. Set aside.

2. Place quinoa and brown on the bottom of the bowl, divide out avocado, cucumber, onion, capsicum and carrot between 2 bowls.

3. Top with kewpie mayonnaise, lemon juice and parsley.

4. Serve straight away.