Name: Grilled Octopus with Autumn Vegetables and Herb Vinaigrette
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 1
Cuisine: Mediterranean
Ingredients: 200 g octopus; 100 g butternut squash; 50 g brussels sprout; 20 ml olive oil; 10 ml lemon juice; 10 g parsley; 1 clove garlic

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Grilled Octopus with Autumn Vegetables and Herb Vinaigrette

Grilled Octopus with Autumn Vegetables and Herb Vinaigrette

A sophisticated dish featuring tender grilled octopus paired with seasonal vegetables and a refreshing herb vinaigrette.

To provide a balanced meal with high-quality protein, healthy fats, and seasonal vegetables to support energy needs for cycle training.

Ingredients:

200
g
octopus
100
g
butternut squash
50
g
brussels sprout
20
ml
olive oil
10
ml
lemon juice
10
g
parsley
1
clove
garlic

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Instructions:

Clean the octopus and boil in salted water for about 30 minutes until tender.
Preheat the grill to medium-high heat.
Cut the butternut squash into cubes and halve the Brussels sprouts.
Toss the vegetables with olive oil, salt, and pepper.
Grill the octopus and vegetables for about 10-15 minutes, turning occasionally, until charred.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped parsley to make the vinaigrette.
Arrange the grilled octopus and vegetables on a plate and drizzle with the herb vinaigrette before serving.

Nutrition	Per Serving 392 g	Per 100g
Energy	403.5 kcal	103 kcal
Protein	39.2 g	10.0 g
Fibre	4.3 g	1.1 g
Salt	1.6 g	0.4 g
Sugar	3.7 g	0.9 g
Carbohydrates	18.8 g	4.8 g
Fat	20.8 g	5.3 g

200
g
octopus
100
g
butternut squash
50
g
brussels sprout
20
ml
olive oil
10
ml
lemon juice
10
g
parsley
1
clove
garlic

Clean the octopus and boil in salted water for about 30 minutes until tender.

Preheat the grill to medium-high heat.

Cut the butternut squash into cubes and halve the Brussels sprouts.

Toss the vegetables with olive oil, salt, and pepper.

Grill the octopus and vegetables for about 10-15 minutes, turning occasionally, until charred.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped parsley to make the vinaigrette.

Arrange the grilled octopus and vegetables on a plate and drizzle with the herb vinaigrette before serving.

Grilled Octopus with Autumn Vegetables and Herb Vinaigrette Grilled Octopus with Autumn Vegetables and Herb Vinaigrette

Ingredients:

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Instructions:

Grilled Octopus with Autumn Vegetables and Herb Vinaigrette

Grilled Octopus with Autumn Vegetables and Herb Vinaigrette