Grilled Octopus Salad with Zucchini and Chickpeas
For a refined summertime sharing platter, turn to this magnificent salad that’s perfect for entertaining. Pieces of octupus, zucchini and onions are grilled before being combined with olive oil, chickpeas and aromatics, such as sun-dried tomatoes that add a sweet touch. With this refreshing salad, you’re in for a wonderful summer evening.
Ingredients
- 1 package (300 g) frozen cooked octopus, thawed and patted dry
- 1 zucchini, cut into long slices ½ inch (1 cm) thick
- 2 small red onions, cut into rounds ½ inch (1 cm) thick
- 1/4 cup (60 ml) olive oil
- 1/2 cup (80 g) canned chickpeas, rinsed and drained
- 1/4 cup (50 g) oil-packed sun-dried tomatoes, drained and thinly sliced
- 2 tbsp (30 ml) lemon juice
- 3 tbsp cilantro leaves, finely chopped
- 1/4 tsp red pepper flakes
- 1 lemon, cut into wedges
Instructions
- Preheat the grill, setting the burners to high. Oil the grate.
- On a large plate, brush the octopus tentacles, zucchini and onions with 2 tbsp (30 ml) of the oil. Season with salt and pepper.
- Grill the octopus for 3 minutes on each side or until golden. Set aside on another plate. At the same time, grill the onions and zucchini for 5 minutes or until cooked but still crisp, turning them over halfway through. Set the vegetables aside with the cooked octopus.
- On a work surface, dice the zucchini. Slice the octopus tentacles into rings, keeping the curled ends intact.
- In a bowl, combine the remaining oil with the remaining ingredients except for the lemon wedges. Add the octopus and grilled vegetables. Mix gently. Adjust the seasoning. Transfer to a serving dish. Garnish with the lemon wedges.
For a refined summertime sharing platter, turn to this magnificent salad that’s perfect for entertaining. Pieces of octupus, zucchini and onions are grilled before being combined with olive oil, chickpeas and aromatics, such as sun-dried tomatoes that add a sweet touch. With this refreshing salad, you’re in for a wonderful summer evening.