Peel carrot, onion and apple, cut them into stripes.

Cast the tinned sea kale into a colander, let the liquid drain, add the cut carrot, onion and apple, stir.

Peel the squids and boil them in salted water for 2 minutes. Cool, cut and stuff with the prepared mix.

Place the stuffed squids on lettuce leaves before serving. Decorate with olives, mayonnaise, lemon and dill greens. Serve 2 squids for a serving.