Name: Grilled Octopus Salad with Zucchini and Chickpeas
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4 serving(s)
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

Preparation

- 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.

Grilled Octopus Salad with Zucchini and Chickpeas

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Preparation

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Glass measuring cup 500 ml