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

Preparation

  1. Prepare the tabbouleh according to the instructions on the packaging.
  2. Mix lemon juice, arrabiata sauce and finely chopped coriander. Season to taste.
  3. 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.
  4. 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.

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