for 4 people

Sweet potatoes

400 g	sweet potatoes, cut into approx. 2 cm cubes
5 dl	orange juice
1	cinnamon stick
3	cloves
½ tsp	salt

Octopus

1 tbsp	olive oil
½ tsp	ground cumin
a little	pepper
3	pre-cooked octopus tentacles

Charcoal/gas/electric grill

¼ tsp

sea salt

Olive sauce

50 g	pitted black olives
½ dl	olive oil
1	fresh egg yolk
1 tbsp	lemon juice
a little	pepper
½ tbsp	sugar
¼ tsp	ground cumin
¼ tsp	salt

To serve

1	spring onion incl. green part, cut diagonally into rings
4 sprig	coriander, leaves torn off

How it's done

Sweet potatoes

Place the sweet potatoes in the grill tray along with all the other ingredients up to and including the salt, mix.

Octopus

Whisk the oil, cumin and pepper in a small bowl. Rub the mixture into the octopus tentacles.

Charcoal/gas/electric grill

With the lid down, grill the sweet potatoes over/on a medium heat (approx. 200 °C) for approx. 20 mins., mixing occasionally. Grill the octopus tentacles alongside for approx. 8 mins., turning approx. twice. Remove the sweet potatoes and octopus from the grill, allow to cool slightly and season the octopus with salt.

Olive sauce

Place the olives and oil in a measuring cup, puree. In a bowl, whisk the egg yolk with all the other ingredients up to and including the salt. Gradually add the olive puree, stirring constantly to form a thick sauce.

To serve

Spread the olive sauce on a platter. Top with the octopus, sweet potatoes and spring onions, garnish with the coriander.

Show complete recipe