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Home Fantastic octopus with grilled avocado and sea purslane

Fantastic octopus with grilled avocado and sea purslane

Gepubliceerd op 22 maart 2024

Recipes

I call this dish fantastic because I was literally blown away by the flavour — it's THAT good! A few simple touches make all the difference: the avocado gets grilled, there's a little mustard in the dressing, and the whole thing is finished with briny sea purslane.

To shop for the ingredients, we headed to de Kweker. I always love a good wholesaler — and I always come home with five times more than I actually needed. That said, as impressive as this salad looks, you don't need a specialist trip to pull it off: everything is available at your local supermarket (edible flowers aside, but those are purely decorative anyway).

Octopus — also known as pulpo, and I'll be sharing more about that soon — might feel a little intimidating if you've never cooked it before. But trust me: there's nothing difficult about it. The smart move is to buy the pre-cooked variety (such as pre-cooked octopus arms from your supermarket). It saves a lot of hassle, and because they're already cooked, they're much less likely to turn rubbery. Whether you're cooking for yourself or putting on a spread for others — this dish is guaranteed to impress.

Recipe

Fantastic octopus with grilled avocado and sea purslane

Grilled octopus tentacles combined with soft avocado, salty sea purslane and a zesty lime mustard dressing. A spectacular dish that comes together surprisingly quickly.

Course	Side dish
Kitchen	Mediterranean
Servings	2

Preparation time

Preparation time	30 min
Total	30 min

Equipment

Grill pan or contact grill
bowl

Ingredients

2 to 3 octopus tentacles
1 medium-firm avocado
1.5 limes
1 tbsp mustard
8 cherry tomatoes
A handful of sea purslane
Olive oil
Freshly ground salt and pepper

octopus with grilled avocado and sea purslane

1. Halve the avocado, then slice it into half-centimetre pieces and place them in a bowl. Squeeze the juice of half a lime over the slices, add a drizzle of olive oil and season with salt and pepper. Toss to coat.

2. Heat the grill and lay the avocado slices on it (no extra oil needed). Grill both sides until light char marks appear.

3. For the dressing, whisk together the juice of 1 lime with the mustard and season with salt and pepper.

4. Cut the octopus tentacles into pieces of about 5 centimetres. Get the grill ripping hot — this is key — then grill the tentacles briefly. This gives you a crispy exterior while keeping the inside juicy and tender.

5. To plate up, halve the cherry tomatoes. Arrange the avocado slices on the plate, top with the octopus, then finish with the tomatoes, sea purslane and a drizzle of dressing. Enjoy!

Cooking mode Prevents your screen from going to sleep

Make sure the grill is really hot before you put the octopus on. That's the only way to get that wonderful crispy exterior while keeping the inside juicy. Use a good grill pan or a hot contact grill for the best result.

This dish also works beautifully as a show-stopping starter at a dinner party. The combination of salty sea purslane, creamy avocado and tangy lime dressing brings the whole plate together. Serve immediately after grilling for the best flavour experience.

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