Octopus Salad with Capers and Garlic Crisps

This Octopus Salad with Capers and Garlic Crisps is the perfect summer appetiser. Packed with mediterranean flavours and ready in 15 minutes - it’s great for lunches and mid-week meals. Serve with some focaccia to dip into the olive oil, and enjoy!

Serves 4

Ingredients:

• 600g cooked octopus tentacles

• 100g cherry tomatoes

• 80g olives

• 30g capers

• 70g basil

• 8g lemon juice

• 40g olive oil

• 6 garlic cloves

• 70g sunflower oil

Method:

• Pat dry the pre-cooked octopus tentacles, and season with salt and pepper. Sear in a pan on a medium heat in some olive oil for around 4 minutes. Remove from the pan and set aside to come to room temperature.

• Thinly slice the garlic cloves. Heat the sunflower oil in a pot, then add in the garlic and cook over a medium-low heat until golden brown and crisp. Remove from the oil and drain over kitchen towel before seasoning with salt.

• Slice the octopus into approx. 1cm cylinders. Add to a bowl with the halved cherry tomatoes, sliced olives, chopped basil and olive oil. Mix everything together and taste, then season with salt and pepper. Cover and rest the salad at room temperature for around 15 minutes to allow the flavours to meld.

• To serve, arrange everything on the plate and drizzle with more olive oil, before topping with capers and the garlic crisps. Serve with focaccia to dip in that delicious olive oil, and enjoy!