Recipe: Octopus salad

Take your taste buds to the warm waters of the Indian Ocean with this Seychellois recipe for octopus salad from Constance Ephélia.

Constance Ephélia's octopus salad

Constance Ephélia’s octopus salad

Ingredients

  • 500g octopus
  • 200g cucumber
  • 200g tomato
  • 200g peppers (mix of colours)
  • 200g red onions
  • 2tbsp fresh lemon
  • 4 – 6tbsp extra virgin olive oil
  • 2 pinches salt
  • 2 pinches pepper
  • Fresh parsley
  • Lemongrass

Method

1. Fill a large pan with water and add lemongrass, a fresh lemon cut in to quarters and parsley to flavour. Boil the Octopus in the water for 30 – 50 minutes.

2. When cooked, strain the octopus and allow it to cool then cut into small cubes.

3. Slice the tomatoes, cucumber, onions and pepper into cubes and place in a large bowl.

4. Toss them together with the octopus.

5. Add olive oil, salt and pepper, a squeeze of fresh lemon juice and some fresh parsley.

6. Check seasoning and serve.

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