Marinated Octopus with Greek Salad, Pita & Tzatziki
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.