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    • Octopus and Spinach Salad

    Mark Sharron
    Easy
    30 minutes
    2-4
    Amount Per Serving: Calories 200; Fat 8g; Carbohydrates 8g; Protein 20g; Fibre 4g
    Octopus and Spinach Salad is an easy-to-make, nutritious dish perfect for a light lunch or dinner. The combination of octopus, spinach, capers, herbs, and feta cheese creates a flavorful and healthy salad that is sure to please. This salad is a great way to get in some of your daily servings of seafood and vegetables. It is also a great source of protein, vitamins, and minerals. The preparation time is minimal, and the results are delicious.
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    Ingredients

    • 2 lbs octopus, cleaned and cut into small pieces
    • 2 tablespoons extra-virgin olive oil
    • 2 cloves garlic, minced
    • 2 tablespoons freshly squeezed lemon juice
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 bunches fresh spinach, washed and chopped
    • 2 tablespoons capers
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh oregano
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons chopped fresh dill
    • 1/4 cup crumbled feta cheese
    • 2 tablespoons toasted pine nuts

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • 7. Toss everything together and serve.

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