Warm Squid, Cod, and Pasta Salad

1. 1 Squid tubespack 500 g ≈ $8.00 50 g
2. 2 Pollock filletpack 600 g ≈ $5.50 75 g
3. 3 Cucumbers≈ $3.67 per kg 50 g
4. 4 Olivespack 300 g ≈ $3.00 25 g
5. 5 Pastapack 450 g ≈ $1.37 30 g
6. 6 Eggspack 10 pcs ≈ $1.93 0.5 pcs
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Olive oil 20 ml
10. 10 Fresh ginger≈ $8.00 per kg 10 g
11. 11 Mustard 3 g
12. 12 Red onion≈ $3.00 per kg 50 g
13. 13 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 chop. Cook the pasta⁵ in salted water for 8–10 minutes until tender, then drain.

2. Clean the squid¹, removing the membrane, and slice into thin strips. Dice the cucumber³, slice the olives⁴ into rings, thinly slice the onion into half-moons, and finely chop the dill⁷.

3. Halve the garlic⁸ cloves and finely chop the ginger. Heat half the oil in a pan and sauté the garlic and ginger for 1 minute, then remove the garlic.

4. Sear the squid¹ for 2 minutes over high heat until opaque, then transfer to a bowl.

5. In the same pan, sear the cod fillets for 3 minutes per side until golden and flaky, then break into chunks and remove any bones.

6. Mix the remaining oil with the mustard and salt. Combine the pasta⁵, squid¹, cod, cucumber³, olives⁴, onion, and egg, toss with the dressing, and sprinkle with dill⁷.