Peruvian-Style Octopus with Oats and Poblano Pepper

Peruvian-inspired comfort food: tender octopus paired with poblano pepper, red bell pepper and orange bell pepper and oats, finished with dill and thyme and a hit of nutritional yeast and cumin. 1. Pat the octopus dry and season with sea salt, nutritional yeast and cumin. 2. Heat avocado oil in a heavy pan and grill the octopus until it develops a deep golden crust, about 22 minutes. 3. Add poblano pepper, red bell pepper and orange bell pepper to the pan and cook until just tender, stirring in dill and thyme for fragrance. 4. Cook the oats separately according to type until tender, then combine with the pan juices. 5. Shave havarti cheese over the top just before serving.