Grilled Moroccan octopus with green asparagus and potato salad
seafoodLovers
| Prep-time | Bake-time | |
|---|---|---|
| 10 minutes | 30 minutes |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- Ingredients for the Octopus
- 1packet Moroccan Octopus tentacles boiled
- 1 tbsp of Chorio extra virgin olive oil
- 1 tsp of Maldon sea salt
- ½ tsp Maldon pepper
- 1 orange zest
- Ingredients for Asparagus
- 12-15 pieces of Ardo green Asparagus
- 1 tbsp of Chorio extra virgin olive oil
- 1 tsp Maldon sea salt
- ½ tsp Maldon pepper
- Ingredients for the Salad:
- ¼ packet of small natural potatoes
- 3-4 Alion celery sticks, thinly sliced
- 1 tbsp of Chorio extra virgin olive oil
- 2 tbsp Ardo shallots
- 1 tbsp Ardo parsley
- 1 tsp Maldon sea salt
- ½ tsp Maldon pepper
- 2 tbsp Callowfit honey & mustard sauce
METHOD
1. Marinate the octopus with the olive oil, orange zest, salt and pepper. Grill for 2-3 minutes on each side.
2. Season the asparagus with salt and pepper and drizzle with olive oil. Grill for 4 minutes.
3. Boil the potatoes for 20-25 minutes until cooked and let them cool. Place all the remaining ingredients in a bowl and cut the potatoes into small pieces..
4. Combine all the ingredients and mix
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