Recipes
Octopus Salad
Many are looking forward to their seaside holidays to taste again this favourite recipe in Mediterranean cuisine, queen among salads.
This recipe has been developed in accordance with the Heart Foundation recipe development guidelines.
| Preparation time | 1 h |
|---|---|
| Energetic value | 375 kcal / 1568 kJ |
Ingredients
 | 4 |
|---|---|
| 1 | octopus (1,2 – 1,5 kg) |
| 4 cloves | garlic, cleaned and halved |
| 4 tbsp | lemon juice |
| 2 tsp | Vegeta Delight stock powder |
| 2 tbsp | water |
| 50 ml | olive oil |
| 2 tbsp | parsley, chopped |
Preparation
- Place the garlic cloves into the lemon juice and let stand for about an hour, then remove.
- Mix Vegeta Delight stock with water, let stand for 5-10 minutes. Add olive oil, lemon juice and mix well.
- Cook the octopus in water until tender, drain and let cool a little.
- Cut the octopus in small pieces, combine with the prepared marinade and stir thoroughly.
Serving
Let the octopus salad cool, sprinkle with parsley and serve as a main meal with grilled toast bread.
Tip
In preparation of the marinade you can also use the water the octopus was cooked in.
