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Ingredients
- 1 garlic clove
- ¼ red onion, finely sliced
- 10 sprigs fresh flat-leaf parsley, leaves only
- 55 g extra virgin olive oil
- 35 g red wine vinegar
- 20 g freshly squeezed lemon juice
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 60 g pitted Kalamata olives
- 400 g boiling water
- 300 g baby white potatoes, cut into rounds (3 mm)
- 1 dried bay leaf
- 5 whole black peppercorns
- 500 g octopus tentacles
- 200 g cherry tomatoes, halved
- 100 g roasted red capsicums, sliced
- 1 Lebanese cucumber, diced
- Nutrition
- per 1 portion
- Calories
- 939.6 kJ / 224.6 kcal
- Protein
- 14.5 g
- Carbohydrates
- 16.6 g
- Fat
- 11.3 g
- Saturated Fat
- 1.7 g
- Fibre
- 2.7 g
- Sodium
- 433 mg
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