Easter Hot & Cold Salad with Grilled Octopus

Steps to follow

• STEP 01

  Defrost the octopus in lukewarm water for 1 hour.

• STEP 02

  Mix all the ingredients "for the vinaigrette" in the bowl. Keep aside.

• STEP 03

  During this time, prepare the salad and wash it. Wash other vegetables. Keep aside.

• STEP 04

  Cut the salad into small pieces. Cut the mini-cucumbers into thin slices, tomatoes in quarter, zucchini in small cubes keeping the skin every time. Reserve separately.

• STEP 05

  Slice the scallion into thin slices. Chop the garlic. Keep aside.

• STEP 06

  On a plate, start by putting the salad. Add cucumber slices, zucchini cubes, tomato wedges, scallion rings and alfalfa sprouts.

• STEP 07

  Cut the octopus into small pieces of about 5mm. Squeeze them between two sheets of paper towel and roll them into the flour.

• STEP 08

  Heat oil in the pan. When the oil is hot, place the pieces of octopus in it and fry. Add the chopped garlic. Cook for 2 minutes.

• STEP 09

  Place the octopus on the salad.

• STEP 010

  Drizzle the vinaigrette on the salad.

• STEP 011

  Serve immediately.

• STEP 012

  Enjoy!