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OCTOPUS, CHORIZO AND OLIVE SALAD
Serves2
Prep Time10 mins
Cook Time 5 mins
Tip
Use the marinated octopus to save time instead of cooking octopus
INGREDIENTS
500 g
Marinated Octopus Tub
50 g
Chorizo, sliced across
25 g
Kalamata Olives, pitted and sliced in half zest of 1 Lemon
½
Fennel Bulb, sliced
100 g
Fresh Baby Rocket
2
sprigs Fresh Parsley, torn
50 g
Persian Feta
LET’S GET COOKING
1. Heat some oil from the octopus tub in a frying pan. Place the chorizo and the lemon zest into the pan and cook until the chorizo is a lovely caramelized color.
2. Remove from the pan and set aside. Drain the octopus from the marinade and place into the warm pan with the olives, but don’t return pan to the heat.
3. Extra cooking will begin to make the octopus tough.
4. Once warmed, add the octopus and olives to the chorizo and add the fennel, rocket and parsley.
5. Stir together until well combined then place into a serving bowl or plate.
6. Crumble over the feta and season with sea salt and cracked black pepper.
