Recipes

SALAD WITH OCTOPUS AND TAHINI SAUCE

Time

30’|30’

Serves

2|2

Difficulty

Easy

Ingredients

  • 1 can of TRATA octopus in brine
  • 2 white beets
  • 2 golden beets
  • 4 large carrots
  • 1 red onion
  • 100 gr of finely chopped parsley
  • 100 gr of finely chopped dill weed
  • 1 lemon
  • 4 tablespoons of olive oil
  • 2 tablespoons of tahini
  • 1 tablespoon of mustard
  • 6 tablespoons of juice from the marinade
  • Salt
  • Pepper

Method

Drain the octopus of its water. Mix the lemon, the olive oil, and the octopus in a bowl. Let stand for 15 minutes. Prepare the salad. Wash and peel the vegetables. Cut the beets into thin slices and then dice them. Peel the carrots, cut them into sticks, and then dice them. Do the same with the onion. Place all the vegetables in a large bowl, add the herbs, and mix. Prepare the sauce. Put the mustard, the tahini, and the liquids from the marinade in a bowl. Mix until a consistent sauce forms. Add salt and pepper to taste. Mix the salad and sauce and serve with the marinated octopus on top.

Suggestions for this recipe

Octopus
With vinegar in olive oil
Octopus
Piquant
Octopus
in brine