Papaya and fennel salad with grilled octopus An exotic treat for summer evenings: fresh papaya and fennel salad meets grilled octopus. Easy to prepare and full of flavor!
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4-6 SERVINGS

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PREP TIME: 45 MIN.

 

INGREDIENTS

  • 1 octopus (pre-cooked)
  • 2 tbsp chili oil
  • 1 ripe papaya
  • 2 fennel bulbs
  • ½ bunch of flat-leaf parsley (approx. 15 g)
  • 1 lemon
  • 5 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • 1 tsp liquid honey (or agave syrup)
  • salt, pepper

HOW TO MAKE IT

  1. Cut the pre-cooked octopus into even pieces, mix with the chili oil and marinate briefly.
  2. Halve the papaya, peel, remove the seeds and cut into thin slices. Wash the fennel, halve it, remove the stalks and cut the bulb into thin slices or grate it, e.g. on the ZWILLING Z-CUT Multi Grater. Wash the parsley, shake dry, pluck the leaves and chop finely. Halve the lemon and squeeze the juice. Mix the lemon juice with olive oil, vinegar and honey, season with salt and pepper. First pour the dressing over the fennel and knead it a little with your hands. Then mix in the papaya and parsley and season again.
  3. Activate the automatic program fish of the ZWILLING ENFINIGY Contact Grill once for the first cooking level (2 flames) and preheat. Spread the octopus pieces on the heated contact grill and grill (5 minutes). Close the lid and adjust the height with the spacer if necessary.
  4. Mix the still-hot octopus into the salad and gently toss everything together. Season again and enjoy immediately.

Tip

As an alternative to octopus, prawns also go very well with the papaya and fennel salad.

Info

The special heating element ensures that the temperature is the same across the entire grill surface. This means that all the food is cooked evenly. In addition, the top of the grill can be easily adjusted to the height of the food.