2 tablespoons of olive oil
1 mashed garlic clove
1 medium onion (100g), chopped
1 small green pepper (100g), chopped
1 teaspoon of salt
1/2 tablespoon of soy sauce
1 red beetroot (150g) without skin, coarsely grated
3 tablespoons of toasted almond
600g of cleaned octopus, cut into rings
1/2 cup of coconut milk (120ml)
1/2 cup of shredded fresh coconut (60g - for sprinkling)
2 tablespoons of olive oil
1 mashed garlic clove
1 medium onion (100g), chopped
1 small green pepper (100g), chopped
1 teaspoon of salt
1/2 tablespoon of soy sauce
1 red beetroot (150g) without skin, coarsely grated
3 tablespoons of toasted almond
600g of cleaned octopus, cut into rings
1/2 cup of coconut milk (120ml)
1/2 cup of shredded fresh coconut (60g - for sprinkling)
In a medium pan, heat the olive oil over high heat
Add the garlic and onion and cook, stirring occasionally, until the onion is soft (about 2 minutes)
Remove from the heat
Add the green pepper, salt, soy sauce, beetroot, almond, and mix well
Add the octopus and cook until tender (about 10 minutes)
Dress with coconut milk
Transfer to a salad bowl, cover with plastic wrap, and refrigerate for about 1 hour
Sprinkle with shredded coconut and serve
229 calories per serving
