Salt & Pepper Squid Rainbow Bowl
Cooking Time: 10minutes
Method: Air Fry
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.
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.