Ingredients 400 gms octopus 25 gms each, roughly chopped carrot, celery and onions 150 gms sweet potatoes, boiled,peeled and cubed 40 gms kalamata olives, pitted 50 gms green asparagus, blanched 10 ml olive oil Parsley sprigs,and pepper, to taste 1 clove garlic, crushed 10 ml lemon juice Preparation Boil octopus in salted boiling water with carrot, celery and onion. Cook for almost 30 minutes, checking if tender. Remove excess skin from the tentacles of octopus and cut into 3-cm thick pieces. Mix together sweet potatoes, olives, asparagus and octopus. Whisk together olive oil, lemon juice, parsley, garlic,salt and pepper to make an emulsion.Refrigerate for 10 minutes. Serve with octopus salad.
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One ingredient five ways: ButternutMaintained and developed by Arabs Today Group SAL.
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Maintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
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