Octopus Salad

Serves 1 (as a light meal)

  • 1 bay leaf
  • 10 peppercorns
  • 200g octopus
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinaigrette
  • 50g chickpeas, cooked
  • 14 red onion, sliced
  • 12 clove garlic, thinly sliced
  • 1 tablespoon fresh parsley leaves
  • salt and pepper to taste
  • 1 tomato, sliced
  1. Bring 2 litres of water to boil with the bay leaf and peppercorns. Add the octopus and cook for 12 minutes. Drain and let cool for 5 minutes, then remove octopus skin and cut into 3mm slices.
  2. Add olive oil, vinaigrette, chickpeas, red onion, garlic, parsley, and salt and pepper. Mix well.
  3. Arrange tomato in a circle on a plate, season, then arrange octopus on top.

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