#sea–inspired
Grilled Octopus Salad With Orange + Date Dressing
Ingredients: Octopus, cleaned, whole 600g Maltese oranges 2 Carrot 1 Whole onion 1 Whole bay leaf 3 leaves Fennel seeds 1⁄2 tsp Green onion 1 whole Black pepper Pinch Dates 5 pitted Honey 50g Olive oil 100ml Salt to taste Method: In a pot full of water place the octopus, carrots, onions, bay leaves, and fennel seeds and bring to a boil. If the octopus was frozen prior, boil it for 1 hour over high heat. In the meantime remove the rind from the oranges and segment the oranges. Try to do this over a bowl to reserve some of the juice. Finely chop the dates and green onions and add them to the bowl with orange juice. In the bowl add the honey, olive oil and black pepper and mix well.
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Once the octopus is tender, remove from the liquid, and cook on the grill till golden brown. Serve the octopus with the orange segments and dressing or toss together for an awesome salad. >
