Warm Squid, Cod, and Orzo 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 ≈ $1.36 30 g
6. 6 Eggspack 10 pcs ≈ $1.89 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 10 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 Sunflower oil 10 ml

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

Method

1. Clean the squid¹ by removing the membrane, then scale and rinse the cod.

2. Slice the cucumbers³ and olives⁴.

3. Cook the orzo pasta⁵, then chop the onion and herbs.

4. Slice the squid¹ into thin strips, halve the garlic⁸ cloves, and finely chop the ginger.

5. Heat the oil in a pan, add the garlic⁸ and ginger, and sauté.

6. Sear the squid¹ for 2 minutes, then remove.

7. In the same oil, sear the cod, debone, and flake into chunks.