Seaweed and Squid Vinegret

1. 1 Canned green peaspack 400 g ≈ $1.00 17 g
2. 2 Beetroot≈ $2.50 per kg 40 g
3. 3 Potatoes≈ $2.15 per kg 60 g
4. 4 Carrots≈ $1.50 per kg 20 g
5. 5 Onions≈ $1.60 per kg 30 g
6. 6 Pickled cucumberspack 680 g ≈ $3.20 50 g
7. 7 White cabbagepack 1.2 kg ≈ $2.40 50 g
8. 8 Squid tubespack 500 g ≈ $8.00 25 g
9. 9 Sunflower oil 10 ml
10. 10 Dillpack 50 g ≈ $1.80 5 g

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

Method

1. Boil the beetroot², carrot⁴, and potato³ until tender, then chop into small cubes.

2. Dice the onion⁵ and marinated cucumbers into small cubes.

3. Clean the squid⁸, blanch for 1 minute in boiling water, then chop into small cubes.

4. Mix the green peas with the squid⁸ and seaweed.

5. Drizzle with vegetable oil and toss gently.

6. Garnish with fresh herbs and serve chilled.