Starters & salads
Mediterranean octopus salad
Don't be tempted to add salt to the cooking water as it will toughen the texture of your octopus.
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Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 40 min
- Total
- 40 min
- Yield
- 6 portions
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- Category
- Starters & salads
- Time
- 30–60 min
- Nutrition
- Under 500 kcal
- Diet
- VeganPlant-based
- Difficulty
- Easy
- garlic
- 1 cloves
- red onion
- 0.3
- fresh flat-leaf parsley
- 10 sprigs
- extra virgin olive oil
- 55 g
- red wine vinegar
- 35 g
- freshly squeezed lemon juice
- 20 g
- sea salt
- 0.5 tsp
- ground black pepper
- 0.3 tsp
- pitted Kalamata olives
- 60 g
- boiling water
- 400 g
- baby white potatoes
- 300 g
- dried bay leaf
- 1
- whole black peppercorns
- 5
- octopus tentacles
- 500 g
- cherry tomatoes
- 200 g
- roasted red capsicums
- 100 g
- Lebanese cucumber
- 1
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 14.5 g
- Energy
- 939.7 kJ
- Calories
- 224.6 kcal
- Fat
- 11.3 g
- Fibre
- 2.7 g
- Carbohydrates
- 16.6 g
Cooking instructions are available on the original Cookidoo® page.
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