Grilled Octopus with Pearl Millet, Carrot Medallions & Herb Drizzle

For the Octopus

• 1 small octopus (approx. 500g), cleaned
• 2 garlic cloves, smashed
• 1 bay leaf
• 1 tsp black peppercorns
• 1 tbsp olive oil (for grilling)
• Salt to taste

For the Pearl Millet (Couscous Substitute)

• 3/4 cup pearl millet (or cooked gluten-free sorghum)
• 1 ½ cups water or vegetable broth
• Pinch of salt
• 1 tsp olive oil

For the Carrots

• 1 large carrot, peeled and sliced into medallions
• 1 tsp olive oil
• Salt and pepper to taste

For the Herb Drizzle

• 1/4 cup fresh parsley
• 1/4 cup fresh basil
• 1 garlic clove
• 3 tbsp olive oil
• 1 tbsp lemon juice
• Salt to taste

Optional Garnish

• Crispy shallots (pan-fried in olive oil)
• Microgreens or parsley for garnish