Crispy Squid and Beetroot Salad
This delightful salad is a quick and healthy meal ready in just 30 minutes. Tender chicken breast and crispy squid leaves pair perfectly with sweet beetroot and creamy feta cheese, all tossed together in a zesty lemon and honey dressing. The crunchy sesame seeds and red onion add a refreshing bite, making this dish both satisfying and easy to prepare. Enjoy a burst of flavor with every bite!
Ingredients
- 100gsquid leaves
- 100gbeetroot
- 200gchicken breast
- 50gtempura flour
- 3 tablespoonslemon and honey dressing
- 50gfeta cheese
- 1 tablespoonsesame seeds
- 50gred onion
- 1 tablespoonwhite wine vinegar
- 1 teaspoonsugar
- 1 tablespoonsoy sauce
- 1 tablespoonsweet chili
- 1 teaspoongochuchang
Instructions
- Start by cooking the chicken breast. Season it with soy sauce and cook in a hot pan for about 6-8 minutes until golden brown and cooked through. Let it rest and then slice.
- In the same pan, combine the tempura flour with a little water to make a batter. Dip the squid leaves in the batter and fry until crispy. This should take about 2-3 minutes.
- While the squid is cooking, peel and slice the beetroot into thin rounds. Thinly slice the red onion.
- In a bowl, mix the lemon and honey dressing with white wine vinegar and sugar to create a zesty dressing.
- In a large serving dish, layer the sliced beetroot, crispy squid leaves, sliced chicken, red onion, and crumble feta cheese on top. Drizzle with the dressing and sprinkle with sesame seeds.
- Serve immediately to enjoy the crispy and creamy textures.
Tips
- Make sure the pan is hot enough before adding ingredients for the best crispiness.
- Feel free to adjust the amount of dressing based on your preference for tanginess.