Octopus salad with quick chimichurri
This octopus salad with quick chimichurri is the perfect option when you want a tasty lunch that looks fancy and takes little effort to make.
- 2 cups baby spinach
- cherry or grape tomatoes
- green olives
- 100 g cooked and sliced octopus
- 1 medium potato
- 1/3 cup parsley leaves
- 2 tsp rosemary leaves
- 2 tsp thyme or oregano leaves
- 1 tbsp Bondi Heat chilli oil read above for substitution
- 1 tsp red wine vinegar
- 1/8 tsp salt
Cut the potato in large chunks and cook to your liking (e.g. steam, boil and/or bake). You can used leftover cooked potato, which will cut down the preparation time.
Chop chimichurri herbs finely, place in a small bowl with the chilli oil, vinegar and salt. Mix well and let sit.
Plate salad ingredients and drizzle with chimichurri.