Grilled Octopus with Citrus Salad
Ingredients:
For the Octopus:
1 lb octopus, cleaned and cut into bite-sized pieces
2 tablespoons olive oil
Salt and pepper to taste
For the Salad:
1 orange, peeled and sliced
1/4 cup sliced red onions
1/4 cup chopped fresh parsley
1/4 cup sliced black olives
1/4 cup crumbled feta cheese
Salt and pepper to taste
For the Dressing:
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste
Instructions:
Prepare the Octopus:
Preheat your grill or griddle pan over medium-high heat. Lightly brush the octopus pieces with olive oil and season generously with salt and pepper.
Grill the octopus for about 3-4 minutes per side, or until it's cooked through and slightly browned.
Make the Salad:
In a mixing bowl, combine the sliced orange, sliced red onions, chopped fresh parsley, sliced black olives, and crumbled feta cheese. Toss everything together gently.
Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
Combine the Ingredients:
Pour the dressing over the salad mixture and toss everything together well to coat the ingredients evenly.
Place the grilled octopus on top of the salad.
Serve:
Transfer the Grilled Octopus with Citrus Salad to a serving dish. Serve immediately while it's still hot and flavorful. Enjoy this delicious and satisfying dish!
This recipe combines the convenience of an Instant Pot with the rich flavors of octopus, vegetables, and a zesty dressing, creating a delightful mix of textures and tastes that's sure to please everyone at the table!