Octopus salad with Paline organic lemon pepper fermented tea leaves

Ingredients

• 2 tablespoons of Paline lemon pepper fermented tea
• 1 cleaned octopus
• A small sliced red/yellow pepper
• A few Romaine lettuce leaves
• 2 tablespoons of olive oil

For salad dressing

• 2 teaspoons of garlic juice
• Half a lemon
• A little salt
• 2 tablespoons of olive oil

(Mix all ingredients together)

Method

Step 1
Cut the octopus into bite-sized pieces and brush with olive oil. Mix with Paline lemon pepper fermented tea leaves and leave for 10 minutes.

Step 2
Use a griddle pan to roast ​​the octopus for three minutes.

Step 3
Lightly fry the sliced ​​peppers.

Step 4
Finally, combine the octopus, tea leaves, peppers and salad dressing in a bowl to serve.