Marinated Baby Octopus & Avocado Salad with Beetroot Hummus

Ingredients

1 (200gm) Angelakis Marinated Baby Octopus

1 Avocado

1 Cup Chickpeas

1 Cup Salad Leaves

Red Sorrel Leaves, to serve (optional)

Olive Oil

Sea Salt

Black pepper


1 (400gm) tin Chickpeas

2 Beetroot, Peeled & Roasted

2 cloves Garlic

2 tbls Lemon Juice

1 tsp ground Cumin

1 tsp Smoked Paprika

2 tbls Tahini

2 tbls Water

Sea Salt & Black Pepper

1/4 Cup Olive Oil

Method

To make the Hummus, place the drained chickpeas, roasted beetroot, garlic, lemon juice, cumin, paprika & tahini in a small food processor, blend until smooth, add the olive oil in a steady stream until combined. Season with sea salt & pepper *Add the water if the consistency is too thick.

Drain the baby octopus and set aside. Place a heaped tablespoon of the beetroot hummus on each plate, top with the salad leaves. Peel the avocado and slice thinly and place on top of the leaves, add the baby octopus, sprinkle over the drained chickpeas. Drizzle the salad with olive oil & grind over the black pepper and sea salt. Garnish with the red sorrel leaves.

Cook’s Tip

The red sorrel leaves have a lemon flavour, if they’re not available try using fresh parsley and a squeeze of lemon juice.