Fantastic octopus with grilled avocado and sea purslane

Ingredients

• 2 to 3octopus tentacles
• 1medium-firm avocado
• 1.5limes
• 1 tbspmustard
• 8cherry tomatoes
• A handfulsea purslane
• al gustoolive oil
• al gustofreshly ground salt and pepper

Instructions

1. 1

   Season the avocado

   Halve the avocado, cut it into slices about 0.5 cm thick and place them in a bowl. Squeeze over the juice of half a lime, add a drizzle of olive oil, season with salt and pepper, then toss gently.

2. 2

   Grill the avocado

   Heat the grill and lay the avocado slices on it without adding more oil. Grill both sides until light char marks appear.

3. 3

   Mix the dressing

   Whisk the juice of 1 lime with the mustard, then season with salt and pepper.

4. 4

   Grill the octopus

   Cut the tentacles into pieces about 5 cm long. Heat the grill until very hot, then grill the pieces briefly so the outside turns crisp while the inside stays juicy and tender.

5. 5

   Assemble the plates

   Halve the cherry tomatoes. Arrange the avocado slices on plates, add the octopus, then finish with the tomatoes, sea purslane and a drizzle of dressing.

What is grilled octopus with avocado?

Octopus is enjoyed in many Mediterranean coastal cuisines, often grilled to give its tender flesh a smoky, browned exterior. Here, it is paired with creamy avocado, fresh tomatoes and sea purslane, a naturally salty coastal green.

The contrast makes the plate work: rich avocado softens the tang of lime and mustard, while the hot grill adds char to both the avocado and octopus.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 28g protein, 13g carbs, 18g fat.

Octopus provides most of the protein, while avocado and olive oil contribute most of the fat. The avocado and tomatoes supply the main carbohydrates and fibre; serve the dish with bread or potatoes if you would like a more filling plate.

Choosing the ingredients

Octopus: Use tentacles that are already tender and ready to cook; the brief grilling here is for colour and texture rather than long cooking.

Avocado: A medium-firm fruit is easier to slice and turn on the grill than a very soft one.

Sea purslane: Its salty, slightly crisp leaves add a fresh finish, so taste before adding extra salt to the plate.

Getting the grill right

Hot grill: The method relies on a very hot surface for the octopus. It helps the outside colour quickly without leaving the pieces on the heat for too long.

Light handling: Lay the avocado slices directly on the grill without extra oil, as directed, and turn them once light char marks have formed.

Watching the texture

Avocado: Look for light char marks while keeping the slices intact enough to lift and plate.

Octopus: Grill briefly and look for a crisped exterior; the centre should remain juicy and tender. Avoid extending the grilling just to deepen the colour.

Balancing the dressing

Lime and mustard: Whisk the juice of 1 lime with the mustard, then season to taste. The dressing is meant to be bright and sharp beside the mellow avocado.

Salt: Season the avocado and dressing separately, but go carefully because sea purslane brings its own salty flavour.

Serving the plate

Build the plates with avocado underneath and octopus on top, then scatter over the halved tomatoes and sea purslane. Finish with the dressing just before serving so the grilled surfaces stay distinct.

For a more substantial meal, serve it with bread or boiled potatoes; both are good alongside the lime dressing.

Recipe notes & tips

• Cut the avocado into evenly thick slices so they are easier to grill and turn.
• Have the dressing whisked and the tomatoes halved before the octopus goes on the grill.
• Make sure the grill is very hot before cooking the octopus.
• Grill the octopus briefly to keep the inside juicy and tender.
• Taste the dressing before adding much salt, as the sea purslane is naturally salty.

Variations

• Add herbs: Scatter chopped parsley over the finished plates for a fresh herbal note.
• Use lemon: Swap the lime juice for lemon juice for a slightly different citrus flavour.
• Add chilli: Finish with a little sliced chilli for gentle heat.
• Serve with potatoes: Add boiled potatoes to make the dish more substantial.
• Change the greens: Use watercress if sea purslane is unavailable, keeping in mind that it is less salty.

Common mistakes to avoid

• Using a cool grill: The octopus may not brown quickly; wait until the grill is ripping hot.
• Overcooking the octopus: It can lose its juicy texture; grill it briefly as the method directs.
• Using a very soft avocado: The slices are more likely to break; choose one that is medium-firm.
• Adding too much salt: Sea purslane is already salty; taste the finished components as you season.
• Dressing too early: The grilled ingredients can lose their contrast; drizzle the dressing over just before serving.

How to store

Store leftover components separately in airtight containers in the fridge and use within 1 day. Reheat the octopus briefly on a hot grill or in a pan; serve the avocado, tomatoes and sea purslane cold or at room temperature.

Frequently asked questions