Salad with octopus, arugula and cherry tomatoes

Servings:

Ingredients

1 octopus weighing 1/2 kg, gutted and cleaned
3 tablespoons white wine vinegar
grilling marinade: 2 cloves garlic (finely chopped), 2 tablespoons olive oil (for frying), sea salt and freshly ground black pepper
3 - 4 handfuls of arugula
16 - 20 cherry tomatoes on the vine
1 portion honey vinaigrette with garlic

Bring water to a boil in a large pot, add white wine vinegar. Place the octopus in the boiling water, cover and cook for 40 - 45 minutes until tender. Meanwhile, prepare the grilling marinade for the octopus by combining all ingredients in a bowl. Also prepare the honey vinaigrette.
Remove the octopus from the broth, cool and cut into pieces (one tentacle each). Coat with the grilling marinade. Heat a grill pan very well and arrange the octopus pieces. Grill for about 1 minute on each side, constantly maintaining the same high pan temperature.
Place arugula in deep plates, add the cherry tomatoes cut into pieces, place the octopus pieces on top. Drizzle with honey vinaigrette and sprinkle with freshly ground pepper to taste and optionally sea salt. And now you can enjoy, bon appétit!