Ingredients

1.5 kg cleaned octopus

salt

First marinade:

3 cloves pressed garlic

1 teaspoon dry oregano

50 ml aceta balsamica

150 ml olive oil

1 tablespoon course ground black pepper

juice and zest from 1 lime

Second marinade:

50 ml aceta balsamica

50 ml olive oil

1 cluster cut chives

course ground black pepper

1 teaspoon Vegeta

Serving:

300 g cut sweet cabbage

1 sliced fennel

salt

1 avocado

We used

Vegeta

Preparation For this recipe you only need imagination!

Complicated 6 Persons 50 min

• 1 Clean the octopus.
• 2 Mix together all the ingredients for the first marinade and keep octopus in marinade at least 20 minutes or if you have enough time 2 – 4 hours.
• 3 Roast the marinated octopus on grill pan, cut in smaller pieces, add salt and pour over with the second marinade.
• 4 Boil cabbage and fennel briefly in salted water and drain.