Grilled octopus salad with garden vegetables

Marinade:

• 600g Spanish octopus, cooked and ready to eat
• 1/4 cup olive oil 1/4 cup Xeres
• 2 teaspoons salted herbs from Bas-du-Fleuve
• The juice of 1 lemon
• 10 chives sprigs
• Salt and pepper from the mill

Vinaigrette:

• 1/4 cup olive oil
• The juice and zest of 1 lemon
• 1/2 teaspoon dried oregano
• Salt and pepper from the mill

Salad:

• 6 radishes, cut into thin slices
• 2 small zucchini, cut in half and sliced very thinly
• 2 dry pints (total 681 g) grape tomatoes, cut in half 1/2 cup finely chopped fresh parsley
• 1/3 cup finely sliced red onion
• Salt and pepper from the mill

• In a bowl, add the ingredients for the marinade, season with salt and pepper and mix. Place the octopus in an airtight dish, pour the marinade, close and shake well. Reserve in the fridge for 1 hour. Skewer the octopus, set aside and keep the marinade!
• In a bowl, add the ingredients for the vinaigrette and season with salt and pepper. Mix and reserve. Preheat the BBQ at maximum intensity. Oil the grates.
• Place the octopus skewers on the fire and cook for 2 to 3 minutes. Turn the octopus over, drizzle with the remaining marinade and continue cooking for 2 to 3 minutes. Remove from heat and slice.
• Déposer les brochettes de pieuvre sur le feu et cuire pendant 2 à 3 minutes. Retourner la pieuvre, arroser avec la marinade restante et poursuivre la cuisson pendant 2 à 3 minutes. Retirer du feu et couper en tranches.
• In a large salad bowl, add the octopus, the ingredients for the salad followed by the vinaigrette. Toss, taste and rectify the seasoning if necessary! Serve with a baguette.

Created in partnership by Samuel Joubert of Le coup de Grâce. Visit our Youtube for the full video of the recipe!: https://www.youtube.com/watch?v=-CtNTW69JQ4