Summery octopus salad
Enjoy a taste of Mediterranean zest for life at home!
Thaw the octopus tentacles gently. Marinate them with olive oil, salt and pepper. Cook the potatoes in salted water for approximately 15–20 minutes, until tender. Drain and set aside.
Bring a pot of water to the boil. Scratch a small cross into the bottom of each cherry tomato and place them in the boiling water for approx. 30 seconds, until the skins begin to loosen. Remove the tomatoes, plunge them into ice water or cold water to cool, then peel off the skins.
Dressing: In a small bowl, whisk together 2 tbsp of olive oil and 1 tbsp of lemon juice. Season with salt and pepper to taste.
Preheat a grill pan or barbecue to medium-high heat. Place the marinated octopus tentacles on the grill and cook for approx. 3–4 minutes per side, until nicely charred and slightly crispy.
Arrange the rocket and mixed salad leaves on a large plate or in a bowl. Halve the cooked potatoes and add them to the salad. Add the blanched cherry tomatoes and caper berries. Place the grilled octopus tentacles on top.
Drizzle the dressing over the salad and serve.
Enjoy your meal!
Thaw the octopus tentacles gently. Marinate them with olive oil, salt and pepper. Cook the potatoes in salted water for approximately 15–20 minutes, until tender. Drain and set aside.
Bring a pot of water to the boil. Scratch a small cross into the bottom of each cherry tomato and place them in the boiling water for approx. 30 seconds, until the skins begin to loosen. Remove the tomatoes, plunge them into ice water or cold water to cool, then peel off the skins.
Dressing: In a small bowl, whisk together 2 tbsp of olive oil and 1 tbsp of lemon juice. Season with salt and pepper to taste.
Preheat a grill pan or barbecue to medium-high heat. Place the marinated octopus tentacles on the grill and cook for approx. 3–4 minutes per side, until nicely charred and slightly crispy.
Arrange the rocket and mixed salad leaves on a large plate or in a bowl. Halve the cooked potatoes and add them to the salad. Add the blanched cherry tomatoes and caper berries. Place the grilled octopus tentacles on top.
Drizzle the dressing over the salad and serve.
Enjoy your meal!