Ingredients
- Bluver octopus salad 200g
- Garlic clove 1
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp & 2 tsp
- Lemon 2
- Ripe Roma tomatoes 2
- Shallot ½
- Chilli flakes ½ tsp
- SpinneysFOOD Fine Sea Salt 1 tbsp
- SpinneysFOOD Black Peppercorns, freshly ground ½ tsp
- Waitrose Cooks’ Ingredients Chargrilled Peppers 180g
- Microgreens 10g
Nutrition (Per serving)
- 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."
Grilled Creole octopus salad
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.