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Grilled octopus tentacles with warm new potato salad
Serves: 2
Ingredients
- 2 small octopus, cooked
- Olive oil (Borges)
- 2 garlic cloves
- 1 orange
- 1 lemon
- Fresh seasoning
- Fresh rosemary
- Fresh chilli
- 12 new potatoes, cooked
- Crushed olives, capers and sundried tomatoes
- 2 tbsp mayonnaise
- Fresh herbs (parsley and basil)
- Mixed salad leaves
- Lemon infused olive oil (Borges)
Method
Divide the octopus into tentacles, season with salt and pepper. Marinade with garlic, rosemary, orange and lemon juice. Grill the tentacles on a griddle pan until crispy. Cut the potatoes in halve, and mix with the olives, capers and sundried tomatoes crush. Bind with enough mayo. Place the tentacles on a serving plate, drizzle with olive oil and garnish with fresh chilli. Top up with salad leaves and drizzle with lemon infused oil. Serve with the warm potato salad.
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