Pulpo fantástico con aguacate a la parrilla y verdolaga de mar

Ingredientes

• 2 to 3 octopus tentacles
• 1 medium-firm avocado
• 1.5 limes
• 1 tbsp mustard
• 8 cherry tomatoes
• A handful of sea purslane
• Olive oil
• Freshly ground salt and pepper

Preparación

1. 1

   1. Halve the avocado, then slice it into half-centimetre pieces and place them in a bowl. Squeeze the juice of half a lime over the slices, add a drizzle of olive oil and season with salt and pepper. Toss to coat. 2. Heat the grill and lay the avocado slices on it (no extra oil needed). Grill both sides until light char marks appear. 3. For the dressing, whisk together the juice of 1 lime with the mustard and season with salt and pepper. 4. Cut the octopus tentacles into pieces of about 5 centimetres. Get the grill ripping hot — this is key — then grill the tentacles briefly. This gives you a crispy exterior while keeping the inside juicy and tender. 5. To plate up, halve the cherry tomatoes. Arrange the avocado slices on the plate, top with the octopus, then finish with the tomatoes, sea purslane and a drizzle of dressing. Enjoy!