2 red capsicums
700g new potatoes
1 cooked octopus, tentacles sliced into 1cm rounds, head finely chopped
¼ preserved lemon, finely chopped
1 tablespoon white wine vinegar
2 tablespoons capers
2 tablespoons chopped green olives
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley

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1.Roast the capsicums (or grill them) until they have blackened and started to collapse, approximately 30 minutes.
2.Remove, cool slightly and peel and discard the skin and remove the seeds. Dice.
3.Put the potatoes in a saucepan, cover with water, season with salt and bring to the boil.
4.Simmer gently for 15-20 minutes, until just tender.
5.Drain, allow to cool slightly and slice into 1cm rounds.
6.While the potatoes are cooking, toss together the octopus, capsicums, preserved lemon, vinegar, capers, olives, olive oil and parsley.
7.When ready, combine all ingredients and serve warm or cold.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings

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