Octopus and grapefruit salad
1 hour
Octopus and grapefruit salad
- Bring a large pan of water to a boil (add stock if desired).
- Simmer the octopus on a low heat for about 50 minutes. Judge the tenderness of the octopus by pushing a knife into one of the tentacles. If it easily comes out, it is cooked.
- Leave the octopus in the stock until it is cool enough to handle.
- Strain the octopus and dice into small cubes.
- Place the chopped octopus into a large bowl and season with lemon juice.
- Toss with the rest of the salad ingredients and add a dash of rapeseed oil and a pinch of salt and pepper.
- Serve with warm bread and enjoy!
Author : The Cornish Fishmonger
Details:
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Author: The Cornish Fishmonger
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Prep time:
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Cook time:
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Total time:
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Serves:
Ingredients:
- 1 fresh octopus
- A touch of lemon juice
For the salad:
- 1 diced red onion
- 6 sun-dried diced tomatoes
- Half a diced red pepper
- 2 tablespoons of chopped coriander leaves
- Rocket leaves
- 2 grapefruits - peeled and sliced into segments
- 1 tablespoon of rapeseed oil
- A pinch of salt and pepper
