Serves 2

Ingredients:

2 young Octopuses, cut into 2" pieces

4 tbls. Olive Oil

1 Red Onion, finely chopped

7 Garlic cloves, finely chopped

2 Birds eye Chillies (optional), thinly sliced

7 springs Cilantro, roughly chopped

1/2 Lime, juiced

Salt

Black Pepper

Dressing:

1 cup Passion Fruit Vinegar

Salad:

2 cups mixed Red and Yellow Cherry Tomatoes, cut in half

1/2 Red Onion, finely chopped

2 tbsp. Reduced Balsamic vinegar

2 tbsp. Olive Oil

3 sprigs Fresh Thyme, finely chopped

Preparation

1- Preheat a cast iron skillet.

2- Add the olive oil and quickly add the octopuses and sautée for 20 seconds

3- Add the garlic, onion and chillies (optional) while sautéing

4- Continue cooking for about 2 minutes sautéing continuously

5- Take off the flame and put into a medium size bowl

6- Add Passion Fruit Vinegar, cilantro and the lime and mix well

7- Salt and pepper to taste

8- Refrigerator about 1 hour until cold (for bigger quantities allow more cooling time)

9- Meanwhile, in another bowl add the cherry tomatoes, red onion, thyme, balsamic vinegar and olive oil and mix gently

10- Add the the salad ingredients in a bowl and mix

11- Salt and pepper to taste

14- For serving plate both salads with the help of a stainless steel circle.

Bon Appetite!!