Squid & Sea Bean Salad


  • 2 cloves of garlic
  • 5 tablespoons of olive oil
  • 1 tablespoon of grape vinegar
  • 1 tablespoon of pomegranate molasses
  • 8 cherry tomatoes
  • 1 teaspoon of nutmeg
  • 1 teaspoon paprika
  • quarter teaspoon of salt

Boil the sea beans, whose root parts are cleaned, in salted water for 8-10 minutes.

Cool the boiled sea beans by soaking them in ice water.

Chop the red onion into rings.

Cut the cherry tomatoes in half.

Mix crushed garlic, olive oil, grape vinegar, pomegranate syrup, red pepper flakes and salt in a small bowl and mix with boiled sea beans.

Add cherry tomato slices and red onion rings and black cumin seeds.

Add the chopped squid pieces to the cowpea salad and serve.

ENJOY YOUR MEAL

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