Squid in Gold

1. 1 Garlic≈ $10.00 per kg 5 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Hard cheesepack 200 g ≈ $2.70 20 g
4. 4 Canned pineapplepack 565 g ≈ $2.50 30 g
5. 5 Squid tubespack 500 g ≈ $8.00 100 g
6. 6 Olive oil 16 ml
7. 7 Lemon≈ $4.70 per kg 10 g
8. 8 Ground black pepper 1 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil the egg for 10 minutes, cool, and peel it.

2. Drop the squid⁵ into boiling salted water for 2 minutes until opaque, cool, and chop into small cubes.

3. Pat the pineapple dry, cut most of it into cubes, and set aside 2–3 rings for garnish.

4. Grate the cheese finely, slice the egg, and set aside a couple of slices for garnish, then chop the rest.

5. Mix olive oil, lemon⁷ juice, minced garlic¹, salt, and pepper.

6. Combine the squid⁵, pineapple, egg, and half the cheese, then toss with the dressing.

7. Garnish with egg slices, pineapple rings, and the remaining cheese.

In short

• In the planner this dish is cooked for two days: reheat on day two.