An interesting, rather unusual, juicy and healthy salad. Lovers of seaweed and seafood will certainly like it. This combination of ingredients is a real miracle! It looks festive too!
Boil the squid (pre-defrost and peel) in boiling well-salted water with a slice of lemon for a couple of minutes.
Grate the pumpkin on a grater for Korean carrots, boil it for a minute in squid broth. Flip on a sieve, cool.
Cut the cucumber into strips, and cut the squid into cubes.
Put the seaweed (I have canned seaweed ready), squid, pumpkin and cucumber in a bowl. Season with sesame oil, salt and pepper. Mix gently. Sprinkle with sesame seeds before serving.
