Grilled Octopus with Bulgur

Ingredients

• 2 shallots
• 3 Garlic cloves
• 2 mild chili peppers
• 4 sprigs Parsley
• 4 tbsp olive oil
• 175 g bulgur
• 350 ml vegetable broth
• 3 bell peppers (green, red, yellow)
• 100 g cherry tomatoes
• 2 Spring Onions
• 2 sprigs Mint
• 1 organic lemon (juice and zest)
• 400 g octopus (cooked, ready to eat)
• 100 g beef mince (sausage)
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely dice the shallots and garlic. Clean, wash, deseed, and finely chop the chilies. Wash the parsley, dry it, strip the leaves, and finely chop. Mix all chopped ingredients with 2 tbsp olive oil in a bowl and set aside.

2. 2.

   Pour boiling vegetable broth over bulgur in a large bowl, cover, and let soak for about 10 minutes. Fluff with a fork and allow to steam off excess liquid.

3. 3.

   Wash and clean the vegetables and herbs. Dice the bell peppers finely, slice the cherry tomatoes, cut spring onions into thin rings. Dry the mint, strip leaves. Add everything to the bulgur along with lemon zest, juice, and 1 tbsp olive oil. Season with salt and pepper and mix well.

4. 4.

   Cut the octopus into large pieces and the sausage into slices. Heat remaining oil in a large pan. Sauté the sausage slices for 2 minutes over medium heat. Add the octopus and cook everything for another 6–8 minutes. Salt, pepper, and just before finishing add the garlic mixture and stir well. Serve the sausage and octopus with the bulgur.