Lunch

Charred Octopus & Green Mango Salad with Charred Scotch Bonnet Vinaigrette

Name: Charred Octopus & Green Mango Salad with Charred Scotch Bonnet Vinaigrette
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 lb whole octopus, cleaned; 1 bay leaf; 6 black peppercorns; 2 garlic cloves; 1 green mango, julienned; ¼ red onion, thinly sliced; ¼ cup fresh cilantro, leaves; 2 tbsp olive oil; 1 scotch bonnet pepper; 2 tbsp lime juice; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; Maldon sea salt & black pepper

Succulent octopus, cooked low and slow until barely tender, then kissed in a screaming-hot cast-iron skillet until blistered and caramelized. Tossed with crisp, bright green mango, red onion, cilantro, and dressed in a vinaigrette spiked with charred scotch bonnet for depth and lingering fire. Island elegance on a plate.

392cal 35gprotein 25gcarbs 17gfat 20min prep 40min cook 2serves

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