A unique dish that combines the smoky flavor of grilled octopus with the sweetness of Mediterranean fruits, enhanced by salty and nutty elements for a perfectly balanced and refreshing plate.
Ingredients (Serves 4)
- 500 g (1.1 lb) fresh octopus (cleaned)
- 2 ripe figs
- 1 firm yellow peach
- 100 g (3.5 oz) pitted black olives
- 50 g (1.8 oz) capers (rinsed to remove salt)
- 2 tbsp toasted pine nuts
- 2 tbsp extra virgin olive oil
- Juice and zest of 1 lemon
- 1 sprig of rosemary
- 2 sprigs of fresh thyme
- Salt and pepper to taste
- Fresh arugula to serve
Instructions
- Prepare the Octopus:
- Bring a pot of water to a boil and cook the octopus for 30-40 minutes until tender. Allow it to cool in its cooking water to retain moisture.
- Prepare the Fruit:
- Cut the figs into quarters and slice the peach into thin wedges. Set the fruit aside.
- Grilling:
- Cut the octopus into pieces (tentacles and body). Brush with olive oil and season with rosemary, thyme, salt, and pepper. Grill the octopus on a hot grill for 2-3 minutes per side, until grill marks appear.
- Assembly:
- Arrange a bed of arugula on a serving plate. Add the grilled octopus pieces, figs, peach slices, olives, capers, and toasted pine nuts.
- Dressing:
- In a small bowl, whisk together lemon juice, zest, and extra virgin olive oil. Drizzle the dressing over the salad.
- Serving:
- Serve immediately, paired with rustic bread croutons.
This dish offers a delightful harmony of smoky, sweet, salty, and nutty flavors, perfect for a Mediterranean-inspired meal.
