Appetizer

Grilled Octopus & Charred Spring Onion Salad with Burnt Lemon Oil, Pomegranate & Crispy Chickpea Crumb

Name: Grilled Octopus & Charred Spring Onion Salad with Burnt Lemon Oil, Pomegranate & Crispy Chickpea Crumb
Prep time: 8 min
Cook time: 32 min
Total time: 40 min
Yield: 2 servings
Ingredients: 650g fresh octopus tentacles; 1 bay leaf; 1 onion, quartered; 8–10 spring onions, white and light green parts; 120ml extra virgin olive oil; 2 lemons; 80g cooked chickpeas (canned, drained); 80g pomegranate arils; 10g microgreens (pea shoots or radish); Aleppo pepper flakes; Fleur de sel; Cracked black pepper

Braised-until-tender octopus, grilled until lightly charred, tumbled with blistered spring onions, pomegranate arils, and crispy roasted chickpeas in a burnished lemon oil. Finished with a shower of Aleppo pepper and scattered microgreens for a dish that tastes at once Mediterranean and refined.

922cal 56gprotein 45gcarbs 60gfat 8min prep 32min cook 2serves

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