Recipe of the week: Octopus Salad with Lemon Confit
The perfect light and healthy spring salad, packed with flavour and lean protein, from Culture Whisper's resident foodie
Recipe of the week: Octopus Salad with Lemon Confit
Spring has sprung and with it comes cravings for light, fresh dishes that still satisfy. Pack in the protein with this zesty Octopus Salad recipe from Culture Whisper's food and nutrition expert Stephanie Achar.
OCTOPUS SALAD WITH LEMON CONFIT
I recently tried this Moroccan inspired recipe while on a family beach holiday. With spring just around the corner, this salad is the perfect fresh and nutritious dish for the sunnier days to come. The lemon confit especially adds a light and uplifting flavour. If you don't want to make your own lemon confit, use preserved lemons as a substitute.
Octopus is a great lean source of protein. It’s packed with iron, B vitamins and selenium to keep your immune system healthy and give you energy. You can find the pre-cooked octopus at your local fishmonger.
INGREDIENTS
Serves 2
For the salad:
2 octopus tentacles (pre-cooked)
10 cherry tomatoes, cut in halves
6 black-pitted olives
1 tbsp cold-pressed extra virgin olive oil
½ tsp lemon confit rinds or preserved lemon
A handful of fresh parsley
Sea salt and black pepper to taste
For the lemon confit:
I used chef Eric Ripert’s recipe. You can replace the regular sugar by coconut palm sugar, a less refined version.
5 cups sea salt
5 tablespoons organic coconut palm sugar
6 organic lemons, scrubbed and quartered
In a large bowl, mix the salt with the coconut palm sugar.
Toss the lemons with half of the sugar-salt.
Pour a small layer of sugar-salt into a clean quart-size jar.
Layer the lemons in the jar, covering them with the remaining sugar-salt as you go.
Refrigerate the lemons for at least 2 weeks.
To use, rinse the lemons well
METHOD
Chop the octopus tentacles into thin slices and mix them with the cherry tomatoes and pitted black olives.
Add 1/2 teaspoon of diced lemon confit or preserved lemon and drizzle with extra virgin olive oil. Season to taste.
Add some chopped fresh parsley on top. Enjoy!
Free from gluten, dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
OCTOPUS SALAD WITH LEMON CONFIT
I recently tried this Moroccan inspired recipe while on a family beach holiday. With spring just around the corner, this salad is the perfect fresh and nutritious dish for the sunnier days to come. The lemon confit especially adds a light and uplifting flavour. If you don't want to make your own lemon confit, use preserved lemons as a substitute.
Octopus is a great lean source of protein. It’s packed with iron, B vitamins and selenium to keep your immune system healthy and give you energy. You can find the pre-cooked octopus at your local fishmonger.
INGREDIENTS
Serves 2
For the salad:
2 octopus tentacles (pre-cooked)
10 cherry tomatoes, cut in halves
6 black-pitted olives
1 tbsp cold-pressed extra virgin olive oil
½ tsp lemon confit rinds or preserved lemon
A handful of fresh parsley
Sea salt and black pepper to taste
For the lemon confit:
I used chef Eric Ripert’s recipe. You can replace the regular sugar by coconut palm sugar, a less refined version.
5 cups sea salt
5 tablespoons organic coconut palm sugar
6 organic lemons, scrubbed and quartered
In a large bowl, mix the salt with the coconut palm sugar.
Toss the lemons with half of the sugar-salt.
Pour a small layer of sugar-salt into a clean quart-size jar.
Layer the lemons in the jar, covering them with the remaining sugar-salt as you go.
Refrigerate the lemons for at least 2 weeks.
To use, rinse the lemons well
METHOD
Chop the octopus tentacles into thin slices and mix them with the cherry tomatoes and pitted black olives.
Add 1/2 teaspoon of diced lemon confit or preserved lemon and drizzle with extra virgin olive oil. Season to taste.
Add some chopped fresh parsley on top. Enjoy!
Free from gluten, dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
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