Octopus and grapefruit salad
- Dish Type: Lunch / Dinner
- Serves: 2
- Preparation time: 10 mins
- Cooking time: 50 mins
- Difficulty: Difficult
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
- 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!