Grilled octopus with mango vinaigrette
Ingredients
for 4 people
| ½ tbsp | sweet mustard |
| 3 tbsp | sweet balsamic vinegar |
| 2 tbsp | rapeseed oil |
| 1 tbsp | water |
| 1 | shallot, finely chopped |
| ¼ tsp | salt |
| a little | pepper |
| 150 g | mangoes, cut into cubes |
| 600 | pre-cooked octopus tentacles, halved lengthwise |
| 1 ½ tbsp | olive oil |
| ½ tsp | salt |
| a little | pepper |
| 4 sprig | oregano, leaves torn off |
How it's done
Vinaigrette
In a bowl, mix the mustard with all the other ingredients up to and including the pepper. Add the mango, mix.
Octopus
Brush the octopus tentacles with oil, season.
Charcoal/gas/electric grill
With the lid down, grill the octopus tentacles over/on a medium heat (approx. 200 °C) for approx. 8 mins. all over. Serve the octopus on a platter, drizzle with the mango vinaigrette, sprinkle with oregano.
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