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Mediterranean octopus salad

Mediterranean octopus salad
5.0 5 ratings
Prep. 15 min
Total 40 min
6 portions
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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
Calories 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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