Pirate Salad

1. 1 Seafood mixpack 400 g ≈ $8.00 40 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 17 g
3. 3 Cherry tomatoespack 250 g ≈ $2.50 55 g
4. 4 Crab stickspack 200 g ≈ $2.80 25 g
5. 5 Feta or brined cheesepack 200 g ≈ $3.00 25 g
6. 6 Napa cabbagepack 700 g ≈ $2.40 35 g
7. 7 Olive oil 4 ml
8. 8 Red caviarpack 140 g ≈ $16.00 2 g
9. 9 Sunflower oil 7 ml
10. 10 Tomatoes≈ $4.67 per kg 40 g

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

Method

1. Cook the rice for 15 minutes until tender, drain, rinse, and cool.

2. Thaw the seafood¹ mix, then pan-fry in sunflower oil for 4–5 minutes until done. Let cool.

3. Shred the Napa⁶ cabbage thinly, dice the tomatoes¹⁰, and halve the cherry³ tomatoes.

4. Mash the crab⁴ sticks with a fork and crumble the feta⁵.

5. Combine the rice, seafood¹ mix, vegetables, crab⁴ sticks, and feta⁵.

6. Drizzle with olive oil, toss gently, and top with caviar.

In short

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