Octopus and New Potato Salad
35 min
The octopus tentacles marinate in garlic and lemon and roast for five minutes at 200 °C. Then come warm potatoes, red onion, olives and microgreens.
Ingredients
3 servings
Octopus(cooked tentacles, chopped)400 g
New potatoes(boiled and chopped)500 g
Red onion(in thin slivers)1 pcs
Olives(in rings)80 g
Microgreens40 g
Garlic(finely chopped)3 cloves
Lemon(juice)1 pcs
Olive oil4 tbsp
Paprika1 tsp
Salt0.5 tsp
Instructions
1
Cut the octopus tentacles into pieces and put them in a bowl.
2
Add the chopped garlic, paprika, the juice of half the lemon and a spoonful of oil, then stir.
3
Put the octopus in the lined basket and cook at 200 °C (392 °F) for 5 minutes.
4
Boil the potatoes in their skins, peel them and cut into large pieces.
5
In a bowl combine the octopus, warm potatoes, red onion slivers and olive rings.
6
Add the microgreens, pour over the rest of the oil and the lemon juice, season with salt and toss gently.