Step by step
Heat the frying pan and add a little oil.
Cook the squid on both sides until golden brown.
Place the isalad ingredients on a plate and sprinkle with the marinated olives, pea sprouts and black salt.
we heat the olive oil we add all the aromatics
add the olives and we let macerate all night.
Credits: Ocean Basket Restaurant // Chef. Junelle Germishuizen