Ingredients

• 1.5 kg Octopus (cooked and tenderized)
• 2 tbsp Candied lemon peel (minced)
• 2 tbsp Candied orange peel (minced)
• 2 tbsp Za'atar
• 4 tbsp Olive oil (for marinade)
• 2 cloves Garlic (minced)
• 2 tbsp Lemon juice (for marinade)
• to taste Salt
• to taste Black pepper
• 300 g Fresh broad beans (shelled and blanched)
• 1/4 cup Fresh mint (chopped)
• 1/4 unit Red onion (thinly sliced)
• 1/2 cup Pomegranate seeds
• 1 cup Cherry tomatoes (halved)
• 1/2 unit Cucumber (diced)
• 100 g Feta cheese (crumbled, optional)
• 3 tbsp Olive oil (for dressing)
• 2 tbsp Lemon juice (for dressing)
• 1 tsp Sumac
• to taste Salt (for dressing)
• to taste Black pepper (for dressing)

Instructions

1. 1

   Prepare the octopus: If raw, cook until tender (e.g., simmer for 45-60 min with a cork). Once cooked, let cool, then cut into manageable pieces (tentacles and body).

2. 2

   Marinate the octopus: In a bowl, combine minced candied lemon and orange peel, za'atar, 4 tbsp olive oil, minced garlic, 2 tbsp lemon juice, salt, and pepper. Add the octopus pieces and toss to coat thoroughly. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

3. 3

   Prepare the salad: In a large bowl, combine blanched broad beans, chopped mint, thinly sliced red onion, pomegranate seeds, halved cherry tomatoes, and diced cucumber. If using, add crumbled feta cheese.

4. 4

   Prepare the dressing: Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, sumac, salt, and pepper. Pour over the salad ingredients and toss gently.

5. 5

   Grill the octopus: Preheat your grill to medium-high heat. Lightly oil the grill grates. Place the marinated octopus pieces directly on the hot grill. Grill for 3-4 minutes per side, or until beautifully charred and heated through.

6. 6

   Serve: Arrange the grilled octopus on serving plates and accompany with a generous portion of the fresh broad bean and mint salad. Drizzle with any remaining marinade from the grilling process if desired.