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Charred Octopus with Beetroot
Recipe by Green Team
This charred octopus is served with roasted beetroot, crispy chickpeas, a minty green sauce and dukkah.
- Steps
- Ingredients
Ingredients
Octopus
Crispy Chickpeas
Roasted Beetroot
Beetroot Leaves
Green Sauce
Dukkah
To season
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Steps
- Prepare coals for hibachi if using. Preheat oven to 180oC.
- For the Octopus, place ingredients, except lemon juice and olive oil, into a stockpot with 7L water and 2 teaspoons salt, into a stockpot. Bring to the boil then simmer for 60 minutes.
- Remove from the heat and allow to cool slightly.
- When ready to serve, cut into octopus into individual tentacles. Brush with oil and lemon juice and cook over a hibachi or in a hot non-stick pan, until well browned and a little charred. Season with salt. Set aside to rest.
- For the Roasted Beetroot, place beetroot, olive oil, salt and pepper onto a lined tray and toss together. Cover tightly with foil. Bake until very tender, about 1 ½ hours. Set aside.
- For the Crispy Chickpeas, place chickpeas onto a small tray and drizzle with olive oil. Sprinkle with salt and mix gently. Toast in the oven until golden and crispy, about 20-25 minutes. Remove from the oven and set aside.
- For the Beetroot Leaves, place leaves on to a lined tray and bake until dry and crispy, about 10 minutes. Allow to cool then place into an airtight container.
- For the Dukkah, toast pistachios in the oven until lightly golden, about 5 minutes. Place into a bowl to cool.
- Place the dukkah and sesame seeds into a small frypan and toast over medium heat until seeds are lightly golden and mixture smells fragrant. Add to the pistachios along with a pinch of salt and mix.
- For the Green Sauce, combine ingredients in a medium bowl. Season to taste, so that the sauce tastes fresh, herbaceous and slightly sweet.
- To serve, divide octopus between plates. Add beetroot wedges and sprinkle with some dukkah. Spoon a ring of green sauce around the plate and dot with chickpeas. Finish with beetroot leaves.
