Salatet Akhtabout (Octopus, Potato and Herb Salad with Lemon)
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Ingredients
- 700 g waxy potatoes
- 300 g cooked octopus tentacles
- 5 tbsp extra virgin olive oil
- 2 garlic cloves
- 2 lemon
- 0.5 tsp chilli flakes
- 1 red onion
- 250 g cherry tomatoes
- 1 green pepper
- 30 g fresh flat-leaf parsley
- 20 g fresh coriander
Nutrition (per serving)
- Calories
- 465 kcal
- Protein
- 28.2 g
- Carbohydrate
- 39.8 g
- of which sugars
- 7.6 g
- Fat
- 19.3 g
- of which saturates
- 2.9 g
- Fibre
- 7.9 g
- Salt
- 0.93 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Halve the waxy potatoes and boil in salted water for 15 minutes until tender. Drain, leave for 5 minutes, then slice thickly.
- 2
Slice the cooked octopus tentacles into 1cm pieces. Heat 1 tbsp extra virgin olive oil in a frying pan over a high heat and sear the octopus for 2 minutes until lightly charred and hot through.
- 3
Whisk the crushed garlic with the juice of the lemons, the chilli flakes, the remaining 4 tbsp oil and ½ tsp salt.
- 4
Toss the warm potatoes and octopus with the thinly sliced red onion, halved cherry tomatoes, diced green pepper, chopped parsley and coriander and the dressing. Serve warm.
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