Marinated Octopus Salad with Grilled Aubergine, Tahini & Mint
This post forms part of the series of recipes I am preparing for Mediterranean Delicacies. It is a Food and the Fabulous Endorsed project and I will be remunerated for it.
I was given the challenge of preparing dishes with combinations chosen by Medi Deli – in this case their little pack of marinated octopus salad with their tahini paste. I decided to keep the octopus in a salad and combine it with salad leaves, grilled aubergine, mint and tahini (the last three ingredients are such willing partners as it is).
The result is a lovely starter, colourful and flavourful too.
I am off this morning to Monaco to attend the “Women and Wines of the World” event. I will represent the consumer’s perspective in the tastings – I have seen a list of the wines and hope that you wish me well; much stamina will be needed! Also, looks absolutely delicious.
1 pack Mediterranean Delicacies Marinated Octopus (calamari)
8 small wedges aubergine, cut 1 cm thick
1 cup salad leaves, washed
2 T Mediterranean Delicacies Tahini
5 mint leaves, torn
olive oil and salt, to taste
Brush a griddle pan with olive oil and turn up to medium-high heat.
Place aubergines on pan and griddle until cooked and nicely browned on each side. Add more olive oil if needed.
Remove and sprinkle with salt.
In a bowl, arrange leaves, octopus, aubergine and mint.
Drizzle tahini (at room temperature) over and season if necessary.