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🥗 Octopus Noodle Salad with Fresh Herbs

600 kcal · 30 min · 4 servings

Ingredients

• 50 g arugula
• 70 g fresh spinach
• 0.5 handful dill
• 1 handful basil
• 400 g ribbon pasta (e.g. pappardelle)
• salt
• 600 g small octopus (ready for kitchen)
• 5 tbsp olive oil
• pepper
• 2 tbsp chive rings
• 2 tbsp lemon juice
• lemon wedges (for garnish)

Instructions

1. 1. Thoroughly wash the arugula and spinach.
2. 2. Remove any tough stems from the vegetables.
3. 3. Roughly tear the leafy greens by hand.
4. 4. Finely chop the dill and basil.
5. 5. Cook the ribbon noodles in salted water according to package instructions until al dente (firm to the bite).
6. 6. Rinse the octopuses briefly with cold water.
7. 7. Pat the octopuses dry with kitchen paper.
8. 8. Heat the olive oil in a large frying pan.
9. 9. Fry the octopuses in the pan for about 5 minutes.
10. 10. Season the octopuses with salt and pepper while frying.
11. 11. Drain the cooked noodles.
12. 12. Add the noodles directly to the pan with the octopuses.
13. 13. Fold the chopped herbs (dill, basil) into the noodle-octopus mixture.
14. 14. Add the torn arugula and spinach.
15. 15. Finally season the entire salad with lemon juice.
16. 16. Serve the salad garnished with a lemon slice.

Nutrition per serving

• kcal: 600
• Protein: 38 g · Fett/Fat: 15 g · Carbs: 75 g