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| Octopus Salad |
Ingredients
1/2 tablespoon sugar
150 gr onion (finely chopped)
2 tablespoons olive oil
250 gr ripe tomatoes (peeled and cut into small pieces)
seasoning
2 tablespoons chopped parsley
2 spring onions (finely chopped)
90 gr green cocktail olives (cut through the middle)
300 gr octopus (cleaned, washed and cut into large pieces)
2 tablespoons capers
1 + ½ litre water
4 tablespoons lemon juice
1 tablespoon salt
Cooking Instructions
Fisrtly put the water and the salt into a large saucepan and place the pan on high heat. Bring up to boil and add the cut octopus. Cook for fifty minutes. Drain well. Into a large salad bowl put the drained octopus, chopped tomatoes, chopped onion, chopped parsley and the green olives and blend well. To make the sauce, blend the olive oil, lemon juice, pepper and salt in a separate bowl. Pour the sauce over the salad and blend well. Serve with fresh bread and butter.
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