Mediterranean octopus salad

Mediterranean octopus salad

5.0 8 ratings

Prep. 15 min

Total 40 min

6 portions

Ingredients

garlic clove
1
red onion finely sliced
¼
fresh flat-leaf parsley leaves only
10 sprigs
extra virgin olive oil
55 g
red wine vinegar
35 g
freshly squeezed lemon juice
20 g
sea salt
½ tsp
ground black pepper
¼ tsp
pitted Kalamata olives
60 g
boiling water
400 g
baby white potatoes cut into rounds (3 mm)
300 g
dried bay leaf
1
whole black peppercorns
5
octopus tentacles
500 g
cherry tomatoes halved
200 g
roasted red capsicums sliced
100 g
Lebanese cucumber diced
1

Difficulty

easy

Nutrition per 1 portion

Sodium 433 mg

Protein 14.5 g

Energy 939.6 kJ / 224.6 kcal

Fat 11.3 g

Fibre 2.7 g

Saturated Fat 1.7 g

Carbohydrates 16.6 g

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Australia and New Zealand

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