Tabbouleh salad with grilled octopus
Tabbouleh salad with grilled octopus
Ingredients
- Tabbouleh – 280 g
- Arrabiata sauce – 50 g
- Lemon juice – 1 tsp
- Octopus tentacle – 1 piece
- Olive oil – ½ tbsp
- Vadouvan – 2 pinches
- Lemon – 1 wedge
- Fresh coriander
- Salt and pepper
Bereiding
- Prepare the tabbouleh according to the instructions on the packaging.
- Mix lemon juice, arrabiata sauce and finely chopped coriander. Season to taste.
- Combine the olive oil with the vadouvan spices and brush this mixture onto the octopus tentacle. Grill the tentacle until golden brown and let it rest for 2 minutes. Then cut it into pieces.
- Divide the tabbouleh into a bowl and place the grilled octopus on top. Garnish with coriander sprigs and a wedge of lemon. Serve with the sauce.
Deze producten heb je nodig
Tabbouleh
Arrabbiata
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