Octopus salad with black-eyed peas & citrus dressing

Name: Octopus salad with black-eyed peas & citrus dressing
Prep time: 10 min
Cook time: 35 min
Yield: 2-3
Ingredients: 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; 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

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.