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OCTOPUS AND LENTIL SALAD BY GIOVANNA RYAN

Giovanna Ryan, masterchef finalist and food writer, shares her Brindisa Octopus and Lentil Salad recipe.
READY IN

10 - 40 mins

COOKING TIME

Approx 30 minutes

PREP TIME

10 minutes

SERVES

Serves 2

ingredients

  • 1 x Pack Steamed Octopus Tentacles 450g
IN STOCK
  • 300g Luengo Dried Lentils or a jar of Navarrico Pre-Cooked Lentils
IN STOCK
  • Chicken Stock
  • A big handful of coriander, parsley and basil
  • 2 x Limes
  • 2 tsp Chilli Flakes
  • 2 tbsp Arbequina Olive Oil
IN STOCK
  • Juice of half a lemon
  • Salt and Pepper

METHOD

  1. Cook lentils in chicken or vegetable stock until soft, but not falling apart (approx 20 -30 minutes) or warm Navarrico Lentils in a pan.
  2. Meanwhile, finely chop a big handful of coriander, parsley and basil (or a soft herb of your choice)
  3. Mix with the juice of two limes, some chilli flakes, salt and pepper and good olive oil.
  4. Drain the lentils and, once cool, mix with the herb dressing.
  5. Dress the octopus with some olive oil, lemon juice and salt.
  6. Cook on a hot griddle pan, barbecue or under a grill until slightly blackened.
  7. Cut into pieces and serve over the lentils. 

Visit Giovanna's website

ingredients

  • 1 x Pack Steamed Octopus Tentacles 450g
IN STOCK
  • 300g Luengo Dried Lentils or a jar of Navarrico Pre-Cooked Lentils
IN STOCK
  • Chicken Stock
  • A big handful of coriander, parsley and basil
  • 2 x Limes
  • 2 tsp Chilli Flakes
  • 2 tbsp Arbequina Olive Oil
IN STOCK
  • Juice of half a lemon
  • Salt and Pepper
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