October 8, 2020
Mediterranean Octopus Salad With Grilled Tomatoes
Mediterranean octopus salad with grilled tomatoes
An octopus salad is a flavorful option for the hottest days.
Bon Appetit!
INGREDIENTS:
- 4 large egg tomatoes (360g), halved
- 1 tablespoon fresh thyme leaves
- 2 tablespoon olive oil
- 1 kilogram cleaned baby octopus
- 270 gram jar char-grilled red capsicum, drained, sliced thinly
- 1 medium oak leaf lettuce, torn
- 2 tablespoon drained capers, rinsed, chopped coarsely
- 2 Lebanese cucumbers (260g), chopped coarsely
- 1/2 cup (75g) seeded kalamata olives, chopped coarsely
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup (60ml) lemon juice
- 1 clove garlic, crushed
METHOD
Step 1
Place tomato, thyme, and half of the oil in a medium bowl, toss gently to combine. Cook on a heated oiled flat plate, uncovered until just softened and browned lightly.
Step 2
Meanwhile, cook octopus, on a heated oiled grill plate (or grill or barbecue) brushing with remaining oil, until just cooked through.
Step 3
Combine remaining ingredients in a large bowl with octopus, toss gently to combine. Serve salad with grilled tomato.
Ingredients 1 tbsp Coconut Oil 1 lb Extra Lean Ground Beef 1/2 cup Mushrooms (sliced) 1 cup Kale Leaves (chopped) 2 Eggs 1 Avocado (cubed) 2 tbsps Nutritional Yeast
Ingredients 2 tablespoons gochujang 1 tablespoon mirin 2 tablespoons reduced-sodium tamari, divided 1 tablespoon honey 1 ½ teaspoons toasted sesame oil, divided 4 cloves garlic, grated, divided 2 teaspoons grated fresh ginger 1 ¼ pounds salmon, preferably wild-caught, cut into 4 portions 8 cups baby spinach Sesame seeds and/or sliced scallions for garnish (optional)
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds