Octopus In Vinaigrette (gf) Recipe
chickpea salad | vinegar glaze | kimchi sesame
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Ingredients
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Chickpea Salad
Vinaigrette
Kimchi Sesame
Octopus
Method
Prepare Octopus
- 1
Cook the Octopus
In a large pot, add 2 liters of water and 1 tablespoon of salt. Bring to a boil. Once boiling, add the fresh octopus. Reduce to a simmer and cook for about 45 minutes or until tender. Remove the octopus from the pot and let it cool.
- 2
Slice the Octopus
Once cooled, slice the octopus into bite-sized pieces and set aside.
Make the Vinaigrette
- 3
Whisk Ingredients
In a small bowl, combine 3 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, 1 minced garlic clove, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk together until well combined.
Prepare Chickpea Salad
- 4
Combine Salad Ingredients
In a large mixing bowl, combine 1 can of drained chickpeas, 1 diced red bell pepper, 1 diced cucumber, 0.5 diced red onion, and 0.25 cup of chopped fresh parsley.
- 5
Add Dressing
Pour the olive oil and lemon juice over the salad mixture. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss everything together to combine.
Assemble the Dish
- 6
Combine Everything
In a serving dish, arrange the sliced octopus over the chickpea salad. Drizzle the vinaigrette over the top and garnish with kimchi and sesame seeds.