Crispy Squid Winter Salad

Scrumptious squid is coated in seasoned flour and deep fried until crisp. It is laid out on a bed of plump black quinoa and is lathered in sumac-infused That Mayo. Apple, red cabbage & a raspberry vinaigrette bring some zing to finish off this fabulous winter dinner!

Crispy Squid Winter Salad

with black quinoa & fresh apple

4.9

65 reviews

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Sugar/Sweetener/Honey
Photo of Crispy Squid Winter Salad

  1. BOUNCY Black Quinoa

    Rinse the quinoa and place in a pot with the stock. Submerge in 350ml of water and stir through. Place over a medium-high heat, cover, and bring to a simmer. Cook for 20-25 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.

  2. SEEDS & Sumac MAYO

    Boil the kettle. Place the Sunflower Seeds in a deep pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place 10ml of Sumac in a small bowl and mix in 1 tsp of boiling water. Allow to soften for 2 minutes. Mix in the mayo until well combined. Season to taste with salt and set aside for serving.

  3. A SALAD WITH SASS!

    In a salad bowl, whisk together the vinegar, 5ml of a sweetener of choice, the thyme, and a generous drizzle of olive oil. Toss through the sliced Cabbage, ¾ of the sliced Spring Onion, and ¾ of the toasted seeds. Season and set aside.

  4. GET SLICING

    When the quinoa has 10 minutes remaining, halve the rinsed apple and set one ½ aside for use in another meal. Slice the rest into thin matchsticks and add to the bowl of Cabbage. Toss to combine and set aside for serving.

  5. SENSATIONAL SQUID

    Place the flour in a dish and season lightly. Return the pan to a high heat with 5-6cm of oil covering the base. Rinse the squid to remove any residue from the packet and pat dry with paper towel. Thoroughly coat in the flour, gently shaking off any excess on completion. When the oil is hot, fry for 2-4 minutes until cooked through and crispy. (Use tongs if you have them!) Remove from the pan on completion and place on some paper towel to drain. Season to taste with salt and the remaining Sumac.

  6. SPECTACULAR SQUID SALAD

    Pile up the fluffy Black Quinoa and top with the zingy Cabbage. Scatter over the crispy squid and generously drizzle with the Sumac mayo. Finish it off with sprinklings of the remaining seeds and Spring Onion. Serve the remaining mayo on the side for dunking. Wow, Chef!

Download the Recipe

  1. BOUNCY Black Quinoa

    Rinse the quinoa and place in a pot with the stock. Submerge in 700ml of water and stir through. Place over a medium-high heat, cover, and bring to a simmer. Cook for 20-25 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.

  2. SEEDS & Sumac MAYO

    Boil the kettle. Place the Sunflower Seeds in a deep pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place 20ml of Sumac in a small bowl and mix in 2 tsp of boiling water. Allow to soften for 2 minutes. Mix in the mayo until well combined. Season to taste with salt and set aside for serving.

  3. A SALAD WITH SASS!

    In a salad bowl, whisk together the vinegar, 10ml of a sweetener of choice, the thyme, and a generous drizzle of olive oil. Toss through the sliced Cabbage, ¾ of the sliced Spring Onion, and ¾ of the toasted seeds. Season and set aside.

  4. GET SLICING

    When the quinoa has 10 minutes remaining, slice the rinsed apple into thin matchsticks and add to the bowl of Cabbage. Toss to combine and set aside for serving.

  5. SENSATIONAL SQUID

    Place the flour in a dish and season lightly. Return the pan to a high heat with 5-6cm of oil covering the base. Rinse the squid to remove any residue from the packet and pat dry with paper towel. Thoroughly coat in the flour, gently shaking off any excess on completion. When the oil is hot, fry for 2-4 minutes until cooked through and crispy. (Use tongs if you have them!) Remove from the pan on completion and place on some paper towel to drain. Season to taste with salt and the remaining Sumac.

  6. A DIVINE DINING EXPERIENCE

    Pile up the fluffy Black Quinoa and top with the zingy Cabbage. Scatter over the crispy squid and generously drizzle with the Sumac mayo. Finish it off with sprinklings of the remaining seeds and Spring Onion. Serve the remaining mayo on the side for dunking. Wow, Chef!

Download the Recipe

  1. BOUNCY Black Quinoa

    Rinse the quinoa and place in a pot with the stock. Submerge in 1,2L of water and stir through. Place over a medium-high heat, cover, and bring to a simmer. Cook for 20-25 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.

  2. SEEDS & Sumac MAYO

    Boil the kettle. Place the Sunflower Seeds in a large, deep pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place 30ml of Sumac in a small bowl and mix in 1 tbsp of boiling water. Allow to soften for 2 minutes. Mix in the mayo until well combined. Season to taste with salt and set aside for serving.

  3. A SALAD WITH SASS!

    In a large salad bowl, whisk together the vinegar, 15ml of a sweetener of choice, the thyme, and a generous drizzle of olive oil. Toss through the sliced Cabbage, ¾ of the sliced Spring Onion, and ¾ of the toasted seeds. Season and set aside.

  4. GET SLICING

    Halve the rinsed apples and set aside one ½ for use in another meal. Slice the remaining 3 halves into thin matchsticks and add to the bowl of Cabbage. Toss to combine, season, and set aside for serving.

  5. SENSATIONAL SQUID

    Place the flour in a dish and season lightly. Return the pan to a high heat with 5-6cm of oil covering the base. Rinse the squid to remove any residue from the packet and pat dry with paper towel. Coat in the flour, shaking off any excess on completion. When the oil is hot, fry the squid in batches for 2-4 minutes per batch until cooked through and crispy. (Use tongs if you have them!) Remove from the pan on completion and place on some paper towel to drain. Season to taste with salt and the remaining Sumac.

  6. SPECTACULAR SQUID SALAD

    Pile up the fluffy Black Quinoa and top with the zingy Cabbage. Scatter over the crispy squid and generously drizzle with the Sumac mayo. Finish it off with sprinklings of the remaining seeds and Spring Onion. Serve the remaining mayo on the side for dunking. Wow, Chef!

Download the Recipe

  1. BOUNCY Black Quinoa

    Rinse the quinoa and place in a pot with the stock. Submerge in 1,5L of water and stir through. Place over a medium-high heat, cover, and bring to a simmer. Cook for 20-25 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.

  2. SEEDS & Sumac MAYO

    Boil the kettle. Place the Sunflower Seeds in a large, deep pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place 40ml of Sumac in a small bowl and mix in 2 tbsp of boiling water. Allow to soften for 2 minutes. Mix in the mayo until well combined. Season to taste with salt and set aside for serving.

  3. A SALAD WITH SASS!

    In a large salad bowl, whisk together the vinegar, 20ml of a sweetener of choice, the thyme, and a generous drizzle of olive oil. Toss through the sliced Cabbage, ¾ of the sliced Spring Onion, and ¾ of the toasted seeds. Season and set aside.

  4. GET SLICING

    Slice the rinsed apples into thin matchsticks and add to the bowl of Cabbage. Toss to combine, season, and set aside for serving.

  5. SENSATIONAL SQUID

    Place the flour in a dish and season lightly. Return the pan to a high heat with 5-6cm of oil covering the base. Rinse the squid to remove any residue from the packet and pat dry with paper towel. Thoroughly coat in the flour, gently shaking off any excess on completion. When the oil is hot, fry the squid in batches for 2-4 minutes per batch until cooked through and crispy. (Use tongs if you have them!) Remove from the pan on completion and place on some paper towel to drain. Season to taste with salt and the remaining Sumac.

  6. SPECTACULAR SQUID SALAD

    Pile up the fluffy Black Quinoa and top with the zingy Cabbage. Scatter over the crispy squid and generously drizzle with the Sumac mayo. Finish it off with sprinklings of the remaining seeds and Spring Onion. Serve the remaining mayo on the side for dunking. Wow, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Crispy Squid Winter Salad?

The preparation time for Crispy Squid Winter Salad with black quinoa & fresh apple is between 25 and 45 minutes.

What is the total time required to make Crispy Squid Winter Salad with black quinoa & fresh apple?

The total time required to make Crispy Squid Winter Salad with black quinoa & fresh apple is between 40 and 60 minutes.

How many servings does Crispy Squid Winter Salad provide?

4 servings

What are the main ingredients in Crispy Squid Winter Salad?

Black Quinoa, Cabbage, Cake Flour, Dried Thyme, Granny Smith Apple, Granny Smith Apples, Raspberry Vinegar, Red Cabbage, Spring Onion, Spring Onions, Squid Heads & Tubes, Sumac, Sunflower Seeds, That Mayo (Original), Vegetable Stock

What is the nutritional information of Crispy Squid Winter Salad?

Calories: 767, Carbs: 108 grams, Fat: grams, Protein: 34.9 grams, Sugar: 21.5 grams, Salt: 737 grams

How do I prepare Crispy Squid Winter Salad?

A SALAD WITH SASS!: In a salad bowl, whisk together the vinegar, 10ml of a sweetener of choice, the thyme, and a generous drizzle of olive oil. Toss through the sliced cabbage, ¾ of the sliced spring onion, and ¾ of the toasted seeds. Season and set aside. BOUNCY BLACK QUINOA: Rinse the quinoa and place in a pot with the stock. Submerge in 700ml of water and stir through. Place over a medium-high heat, cover, and bring to a simmer. Cook for 20-25 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes. GET SLICING: When the quinoa has 10 minutes remaining, slice the rinsed apple into thin matchsticks and add to the bowl of cabbage. Toss to combine and set aside for serving. A DIVINE DINING EXPERIENCE: Pile up the fluffy black quinoa and top with the zingy cabbage. Scatter over the crispy squid and generously drizzle with the sumac mayo. Finish it off with sprinklings of the remaining seeds and spring onion. Serve the remaining mayo on the side for dunking. Wow, Chef! SENSATIONAL SQUID: Place the flour in a dish and season lightly. Return the pan to a high heat with 5-6cm of oil covering the base. Rinse the squid to remove any residue from the packet and pat dry with paper towel. Thoroughly coat in the flour, gently shaking off any excess on completion. When the oil is hot, fry for 2-4 minutes until cooked through and crispy. (Use tongs if you have them!) Remove from the pan on completion and place on some paper towel to drain. Season to taste with salt and the remaining sumac. SEEDS & SUMAC MAYO: Boil the kettle. Place the sunflower seeds in a deep pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place 20ml of sumac in a small bowl and mix in 2 tsp of boiling water. Allow to soften for 2 minutes. Mix in the mayo until well combined. Season to taste with salt and set aside for serving.

What should be prepared from my kitchen to make Crispy Squid Winter Salad?

Black Quinoa, Cabbage, Cake Flour, Dried Thyme, Granny Smith Apple, Granny Smith Apples, Raspberry Vinegar, Red Cabbage, Spring Onion, Spring Onions, Squid Heads & Tubes, Sumac, Sunflower Seeds, That Mayo (Original), Vegetable Stock

How many calories does Crispy Squid Winter Salad have?

767 calories

How much fat content does Crispy Squid Winter Salad have?

grams

Woolies Products in this dish

Photo of Baby Mixed Cabbage 2 pk

Baby Mixed Cabbage 2 Pk

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Photo of Half Cabbage

Half Cabbage

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Photo of Napa Cabbage 300 g

Napa Cabbage 300 G

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Photo of Red Cabbage

Red Cabbage

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Photo of Sunflower Seeds 250 g

Sunflower Seeds 250 G

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Photo of Freeze-Dried Thyme 6 g

Freeze-dried Thyme 6 G

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Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

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