Order the fresh fish ingredients online at hellofish.uk.com
Serves 2, prep time 10 minutes, cooking time 10 minutes
INGREDIENTS
2 tsp of Torretta Extra Virgin Olive Oil
2 bay leaves
Garlic salt
100/150g Hello Fish Frozen Cooked Octopus Tentacle
FOR THE DRESSING
3 tbsp of Torretta Extra Virgin Olive Oil
2 tsp white wine vinegar
Juice of ½ lemon
1 celery stalk, finely chopped
1 shallot, thinly sliced
10 cherry tomatoes, halved
1 tsp dried oregano
10 green pitted olives, halved
½ cup of freshly chopped parsley
Rock salt
METHOD
Prepare the salad and dressing by combining all the ingredients in a bowl.
(This can be done ahead of time and chilled).
Check the seasoning, adjust to taste.
Heat the oil in a shallow pan, add the bay leaves and garlic salt.
Cook the octopus on all side for 2-3 minutes.
Remove from the heat, allow to rest, then cut into 1cm slices.
Add the octopus to the salad, drizzle over the oil from the pan, combine and serve.
