Salad with Baby Octopus and Pomegranate

Shred the red cabbage (140 g) finely, cut the napa cabbage (100 g) into the same thin strips, and roughly chop the mint (5 g). Break the pomegranate (30 g) into seeds so the salad can be assembled quickly.

For the dressing, mix narsharab sauce (15 g), olive oil (15 g out of 45 g), lemon juice (10 g), table salt (1 g out of 3 g), and chili pepper (1 g). Stir until smooth.

If needed, cut the baby octopus (200 g) into 3-4 pieces. Heat the remaining olive oil (30 g out of 45 g), add dried garlic (5 g), paprika (2 g), and the remaining table salt (2 g out of 3 g), then quickly fry the octopus for 4-5 minutes so it warms through and browns lightly. Let it cool to a warm temperature.

Combine both cabbages with the mint, add the octopus and pomegranate seeds (30 g), pour over the dressing, and toss gently. Serve at once or after 10 minutes in the refrigerator, when the flavor becomes a little brighter.