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Charred Octopus with Roasted Potato & Greens Salad

Name: Charred Octopus with Roasted Potato & Greens Salad
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Ingredients: 2 cooked octopus tentacles (or 1 whole pre-cooked octopus); 2 tbsp olive oil; 1 garlic clove, minced; 1/2 tsp smoked paprika; Salt & pepper to taste; 1 cup romaine lettuce, shredded; 1/2 cup green beans, trimmed and blanched; 1/2 cucumber, diced; 1 cup roasted potato cubes (tossed in olive oil, salt, and pepper, roasted at 400°F for 25 min); Optional: fresh herbs (parsley or dill); 2 tbsp tahini; Juice of 1/2 lemon; 1 tsp maple syrup; 1 tbsp water (or more to thin); Salt to taste; 1/4 cup pomegranate juice; 1 tsp balsamic vinegar; 1 tsp maple syrup; Simmer until reduced and syrupy

Category:

Main Course

Difficulty: Hard

Serves:

—

Prep Time: 35 minutes

Cook Time: 25 minutes

Rating:

(0.00/5)

June 24, 2025 by Chef Molly

A refined, Mediterranean-inspired plate featuring smoky charred octopus tentacles served over crisp romaine, roasted potatoes, and green beans. Garnished with a duo of sauces for balance—creamy tahini lemon and tangy pomegranate glaze. It's gluten-free, soy-free, and dairy-free with a gourmet twist.

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What You’ll Need:

For the Charred Octopus

2 cooked octopus tentacles (or 1 whole pre-cooked octopus)
2 tbsp olive oil
1 garlic clove, minced
1/2 tsp smoked paprika
Salt & pepper to taste

For the Salad Base

1 cup romaine lettuce, shredded
1/2 cup green beans, trimmed and blanched
1/2 cucumber, diced
1 cup roasted potato cubes (tossed in olive oil, salt, and pepper, roasted at 400°F for 25 min)
Optional: fresh herbs (parsley or dill)

Creamy Lemon-Tahini Drizzle (Dairy-Free)

2 tbsp tahini
Juice of 1/2 lemon
1 tsp maple syrup
1 tbsp water (or more to thin)
Salt to taste

Pomegranate Glaze

1/4 cup pomegranate juice
1 tsp balsamic vinegar
1 tsp maple syrup
Simmer until reduced and syrupy

Prepration for:Charred Octopus with Roasted Potato & Greens Salad

Step 1/5

Roast the Potatoes: Preheat oven to 400°F (200°C). Toss cubed potatoes with olive oil, salt, and pepper. Roast for 25 minutes, turning halfway through. Set aside.

Step 2/5

Prepare the Sauces: Whisk tahini drizzle ingredients until smooth. Set aside. Simmer pomegranate juice, balsamic, and maple in a saucepan over medium heat until thick and syrupy (10–12 minutes).

Step 3/5

Char the Octopus: Heat a cast-iron skillet or grill pan over high heat with olive oil. Add garlic, paprika, salt, and pepper to the octopus. Sear for 2–3 minutes on each side until crispy and charred. Remove and set aside.

Step 4/5

Assemble the Salad: In a bowl, toss romaine, green beans, cucumber, and roasted potatoes. Place salad on a plate and lay the charred octopus tentacles on top.

Step 5/5

Garnish & Serve: Drizzle both tahini and pomegranate sauces around and over the plate. Garnish with herbs or microgreens if desired. Serve immediately.

Chef's Tips & Notes

Tips / Additional Notes:

You can buy pre-cooked octopus from seafood markets or Mediterranean stores.

For extra depth, marinate the octopus in olive oil, lemon juice, and garlic overnight before charring.

Serve with gluten-free flatbread for a more filling meal.

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Directions

Step 1

Roast the Potatoes:
Preheat oven to 400°F (200°C).
Toss cubed potatoes with olive oil, salt, and pepper. Roast for 25 minutes, turning halfway through. Set aside.

Step 2

Prepare the Sauces:
Whisk tahini drizzle ingredients until smooth. Set aside.
Simmer pomegranate juice, balsamic, and maple in a saucepan over medium heat until thick and syrupy (10–12 minutes).

Step 3

Char the Octopus:
Heat a cast-iron skillet or grill pan over high heat with olive oil.
Add garlic, paprika, salt, and pepper to the octopus. Sear for 2–3 minutes on each side until crispy and charred. Remove and set aside.

Step 4

Assemble the Salad:
In a bowl, toss romaine, green beans, cucumber, and roasted potatoes.
Place salad on a plate and lay the charred octopus tentacles on top.

Step 5

Garnish & Serve:
Drizzle both tahini and pomegranate sauces around and over the plate.
Garnish with herbs or microgreens if desired. Serve immediately.

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Charred Octopus with Roasted Potato & Greens Salad

What You’ll Need:

For the Charred Octopus

For the Salad Base

Creamy Lemon-Tahini Drizzle (Dairy-Free)

Pomegranate Glaze

Prepration for:Charred Octopus with Roasted Potato & Greens Salad

Chef's Tips & Notes

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NEXT RECIPES

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Grilled Octopus with Pearl Millet, Carrot Medallions & Herb Drizzle

Herb & Dijon Baked Salmon with Roasted Vegetables

Need Some Help?

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