Ingredients
-
3 cloves garlic
-
2 tsp chilli flakes
-
7 tbsp olive oil
-
4 octopus armsà ca. 125g
-
½ cucumber
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2 tomatoes
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½ bunch rocket
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½ bunch flat leaf parsley
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2 sprigs oregano
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1 red onion
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80g kalamata olivesstoned
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zest and juice of 1/2 organic lemon
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1 tbsp white balsamic vinegar
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100g feta cheese
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salt
-
pepper
Directions
Whip up an easy Greek salad with steamed octopus for the next barbecue – and get ready to hear all the oohs and ahhs.
Ingredients
| 3 cloves garlic | |
| 2 tsp chilli flakes | |
| 7 tbsp olive oil | |
| 4 octopus arms | |
| ½ cucumber | |
| 2 tomatoes | |
| ½ bunch rocket | |
| ½ bunch flat leaf parsley | |
| 2 sprigs oregano | |
| 1 red onion | |
| 80g kalamata olives | |
| zest and juice of 1/2 organic lemon | |
| 1 tbsp white balsamic vinegar | |
| 100g feta cheese | |
| salt | |
| pepper |
Steps
|
1
|
Take the water tank out of the combi steam oven, fill it with water and place it back into the oven. |
|
2
|
For the marinade peel the cloves of garlic and slice finely. Mix with the chilli flakes and 4 tbsp of olive oil in a small bowl. |
|
3
|
Thoroughly wash, clean and dry the octopus arms. Put them in a zipper storage bag, add the marinade, seal and let rest in the fridge for around 2 hours. |
|
4
|
Afterwards place the octopus arms together with the marinade in an oven-proof baking dish. Place the dish on the middle rack. |
|
5
|
Choose „Auto Steam Program 33“ (Fish fillets and green vegetables) and press start. Afterwards set „Grill 1“ to 8 minutes, start the program and roast until done. |
|
6
|
For the salad wash, clean and dry the cucumber, tomatoes, rocket, parsley und oregano. Peel the onion and slice into wedges. Slice the tomatoes also into wedges. Half the cucumber lengthwise and core, then cut into pieces. Pluck the leaves of the parsley and chop. In a large bowl, combine parsley, rocket, onion wedges, olives, tomatoes and cucumber. |
|
7
|
For the dressing, blend the remaining olive oil with lemon zest and juice, balsamic vinegar, oregano leaves and season to taste with salt and black pepper. Top the salad with crumbled feta cheese, add the dressing and toss to coat. Serve the salad with the grilled octopus arms. |
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