Recipe: Octopus salad

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

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.

Read more

• Visit our website for more information on Constance Ephélia or to make a booking
• Check out our recipe for fresh crab with saffron and coconut from Constance Lémuria
• Find out more about the food of the Seychelles.