This octopus salad is common in Seychelles where it is often served with tropical fruits such as mango, avocado and pineapple
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 2 |
| Cuisine | African |
| Diet | Other |
| Preparation | Easy |
| Calories | 759 |
| Fat | 49g |
| Saturates | 7.4g |
| Protein | 27.2g |
| Carbs | 72.4g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFDrain 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.
