Salad with langoustines

1.Turn on the oven at 190 degrees Celsius.

2. Peel the potatoes (you will need a small size) and cut them into halves or quarters. Season it with salt and black pepper to taste, sprinkle liberally with olive oil. Spread the potatoes on a baking sheet and place in a preheated oven for about 7-8 minutes.

3. Rinse the langoustines. Butcher them by removing the insides and separating the tails. Then pour 50 ml of vegetable oil into a frying pan, heat it and lower the langoustines into it. Season them with salt and ground black pepper to taste, pour a small amount of lime juice, and then fry for 5-7 minutes. The main thing is not to overdo it so that the seafood remains tender and juicy.

4. Wash cherry tomatoes with running water and dry. Peel the garlic and divide it into cloves. Fresh thyme should be washed with water from dust and dried, spread out on a towel. Also wash the red capsicum, cut off its stem and cut it lengthwise into 4 parts, without removing the seeds. Also wash the arugula and dry the leaves.

5. Pour the remaining vegetable oil into a deep frying pan or saucepan with a thick bottom, heat it to a high temperature and lower the cherry tomatoes there so that the oil covers them half. Add whole garlic cloves, bitter capsicum and fresh thyme to the tomatoes. Cook everything together until the tomatoes are soft.

6. Serve salad. To do this, put pieces of baked potatoes and cherry on the bottom of the plate. Put the fried tails of langoustines on top. Scatter the arugula leaves and mozzarella balls. Put pieces of fried bitter capsicum. Season the dish with salt and black pepper to taste, and to top it off, pour balsamic vinegar.

Before serving, decorate a ready-made salad with langoustines with fresh parsley and lime slices. It turns out very tasty!

Bon appetit!