Marinated Octopus with Greek Salad, Pita & Tzatziki

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Ingredients

1 (200 gm) Angelakis Marinated Large Octopus

4 small pita breads

1 Lebanese Cucumber

1/2 Cup Cherry Tomatoes

1/2 Spanish Onion

1/4 Cup Kalamata Olives, pitted

1 Cup Rocket Leaves

Olive Oil

Black Pepper


500 gm Greek Style Yogurt

1 Continental Cucumber, halved & deseeded

2 Cloves Garlic, crushed

2 tbls Copped Dill

1 1/2 tbls Lemon Juice

1 tsp sugar

Sea Salt & Black Pepper

Method

To make the tzatkiki, coarsely grate the cucumber & squeeze out as much juice as you can with your hands. Combine the cucumber, yoghurt, garlic, dill, lemon juice & sugar, mix well, taste and adjust seasoning with sea salt & pepper if required.

Heat a heavy based fry pan over a medium heat or a barbecue hotplate, brush the pita with olive oil and grill for a couple of minutes on each side.

Top the grilled pita with the tzatziki, sliced cherry tomatoes, cucumber & Spanish onion, add the rocket, pitted kalamata olives and drained marinated octopus. Drizzle with a little extra olive oil and season with black pepper and sea salt.

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Marinated Baby Octopus & Avocado Salad with Beetroot Hummus

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Mezze Platter with Marinated Mussels