recipes
Warm octopus salad baked feta in cartoccio and couscous
Serves: 2-3
2018-06-21
Ingredients
- 1 kilo octopus
- Zest and juice of lemon & orange
- Chopped parsley
- 200g feta cheese
- 1 bell pepper
- Handful cherry tomatoes
- Fresh basil
- 2 tbsp pitted black olives
- 1 tbsp capers
- 1 finely sliced onion
- 1 zucchini
- Extra virgin olive oil
- 1 packet couscous (Ainsley Harriot)
- Fresh seasoning
Method
Boil the octopus till tender, marinade with the zests, juices, salt, pepper and parsley. Take a large piece of aluminium foil, cut a smaller piece of baking paper and put it in the bottom. Put chopped bell pepper, zucchini and onion in the bottom. Place the feta cheese on top, top up with the halved cherry tomatoes, basil, olives and capers. Season with fresh ground pepper, drizzle with olive oil and wrap tightly with the foil. Bake in a hot oven for approximately 20 minutes. Prepare the couscous according to packet instructions. Serve the couscous in the centre of a serving plate, Spoon on top the baked feta cheese with the rest of the ingredients. Garnish with warm marinated octopus tentacles.
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