Octopus salad with black-eyed peas & citrus dressing

No Leftovers Seafood

Servings

2-3

Preperation

10 minutes

Cooking

35 minutes

Waiting

200 g grilled octopus (leftover from previous day) 250 g black-eyed peas (raw) 1 beetroot, cooked and cubed 100 g cherry tomatoes, halved 1 small orange, peeled and cubed 1 small blood orange, peeled and cubed 50 g arugula Salt pepper

For the citrus dressing

Juice & zest of ½ orange Juice of ½ blood orange Juice & zest of ½ lemon 1 tsp mustard 3 tbsp olive oil ½ tsp ground coriander Salt pepper

Boil the black-eyed peas in plenty of water for 5 minutes. Drain, add fresh water and boil for another 30 minutes until tender. Drain and let cool.

Slice the cooked octopus into rings.

In a large bowl, combine peas, octopus, tomatoes, beetroot, orange, blood orange, and arugula.

For the dressing, whisk all ingredients in a small bowl until smooth.

Drizzle dressing over salad and mix well. Serve immediately or chill before serving.