for 4 person

Fregola sarda salad

3 tbsp	white balsamic vinegar
4 tbsp	olive oil
½ tsp	salt
a little	pepper
250 g	fregola sarda (e.g. Fine Food)
	salted water, boiling
250 g	different coloured cherry tomatoes, cut in half
3 stick	celery, thinly sliced
50 g	caper berries, drained
1 bunch	basil, finely chopped
1 bunch	flat-leaf parsley, finely chopped

Octopus

1 tbsp	olive oil
1	garlic clove, squeezed
¼ tsp	paprika
¼ tsp	salt
4	pre-cooked octopus tentacles

How it's done

Fregola sarda salad

Combine the balsamic and oil in a bowl, season. Cook the fregola sarda in salted water until al dente, drain, add to the sauce with the tomatoes, celery, caper berries and herbs, mix.

Octopus

Combine the oil, garlic, paprika and salt. Coat the octopus tentacles with the mixture.

Charcoal/gas/electric grill

With the lid on, grill the octopus over/on a medium heat (approx. 200°C) for approx. 20 mins., turning occasionally. Cut the octopus tentacles in half, serve with the fregola sarda salad.

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