- telegraph cucumber, - shaved into ribbons
- 1 yellow capsicum, deseeded, thinly sliced
- 70g snow pea sprouts, trimmed
- 1 cup fresh mint leaves
- 1 large red chilli, deseeded, sliced
- 2 garlic cloves, crushed
- 2 teaspoons finely grated fresh ginger
- 1 tablespoon finely chopped shallot
- 2 tablespoons kecap manis/ 1 tbs tamari for wheat/sugar free
- 2 tablespoons olive oil
- 500g baby octopus, cleaned, head removed, halved (ask fishmonger to do this!)
- Lime wedges, to serve
-In a large bowl, combine the cucumber, capsicum, snow pea sprouts and mint leaves. Set aside.
-Combine the chilli, garlic, ginger, shallot, kecap/tamari and 1 tablespoon olive oil. Add the octopus and toss to coat.
-Heat the remaining oil in a non-stick frying pan over a high heat. Drain the octopus, reserving the marinade. Cook the octopus, turning often, for 2-3 minutes or until just golden. Return the reserved marinade to pan and toss until comes to the boil.
-Add the warm octopus and marinade to the salad and toss until combined.
Serve with lime wedges.
Did you know that octopus is a fast growing, short lived species thought to be able to withstand current fishing pressure? It's therefore a good sustainable seafood choice- though make sure you source locally, not frozen overseas catch.
Nutrition wise, octopus is also high in nutrients often lacking in our diet- B12.-responsible for making red blood cells and helping your body use fatty acids, Selenium- an antioxidant that aids in cellular growth, boosts immune function and great for healthy skin and nails, and iron to help boost your immune system and brain health.