Ingredients
- 800 g (1 lb 12 oz) baby octopus, cleaned
- 3 teaspoons oregano, finely chopped
- 2 garlic cloves, finely chopped
- 1 long red chilli, seeded and finely chopped
- 3 teaspoons lime zest
- 4 tablespoons lime juice
- 3 tablespoons extra virgin olive oil
- 100 g (3½ oz) baby green beans, trimmed
- 125 g (4½ oz/5 cups) baby rocket (arugula)
- 1 handful mint, leaves torn if large
- 250 g (9 oz) marinated artichoke hearts, drained and halved
- 120 g (4¼ oz) marinated feta cheese, roughly crumbled
- 1½ tablespoons baby salted capers, rinsed and squeezed dry
Method
1. In a non-metallic bowl, combine the octopus, oregano, garlic, chilli, lime zest, 2 tablespoons of lime juice and 2 tablespoons of oil. Season well, then cover with plastic wrap and marinate in the refrigerator for 30 minutes.
2. Line a steamer with baking paper and punch with holes. Place the octopus and beans on top in a single layer and cover with a lid. Sit the steamer over a saucepan or wok of boiling water and steam for 5 minutes, or until cooked through. Allow to cool for 5 minutes, reserving the cooking juices.
3. Scatter the rocket and mint leaves on a serving dish, then add the artichoke, feta, capers, beans and octopus. Combine the remaining lime juice, oil and 1 tablespoon of the cooking juices. Drizzle over the salad, toss gently, then season and serve.
