سلطة أخطبوط كريول مشوي
African 15 Mins Prep · 10 Mins Cook
- Drain the octopus salad and place it in a bowl.
- Finely grate the garlic over the tentacles. Drizzle with 1 tablespoon of olive oil then make sure to coat the meat well with the garlic and oil. Set aside at room temperature.
- Preheat a griddle pan over a medium-high heat.
- Juice one lemon.
- Grill the tentacles for 3-4 minutes per side until charred. Remove from the heat and place in a clean bowl. Drizzle over half the lemon juice.
- Roughly chop the tomatoes. Finely dice the shallot.
- Toss the tomatoes, shallots, olive oil, remaining lemon juice, chilli flakes and seasoning together. Drain and add in the chargrilled peppers.
- Arrange the tentacles and salad on a platter. Top with the microgreens.
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