Salad zourit

Name: Salad zourit
Total time: 40 min
Yield: 4
Cuisine: Seychelles
Ingredients: 400 g fully cooked ready-to-eat octopus, drained; 200 g firm tomatoes; 80 g red onion; 30 ml lime juice; 15 ml olive oil; 10 g washed chopped parsley; A small piece fresh chilli, optional according to strength; ¼ tsp salt and pepper, adjusted

🐙 Cooked octopus, tomato, red onion and parsley with lime dressing.

Ingredients

400 g fully cooked ready-to-eat octopus, drained
200 g firm tomatoes
80 g red onion
30 ml lime juice
15 ml olive oil
10 g washed chopped parsley
A small piece fresh chilli, optional according to strength
¼ tsp salt and pepper, adjusted

Preparation

Check octopus is fully cooked and ready to eat, not only cleaned or precooked requiring completion. Keep chilled and follow after-opening time.

Drain and weigh 400 g cooked octopus. Cut into bite-size pieces with clean equipment.

Wash tomatoes, parsley, lime and optional chilli. Dice tomatoes, thinly slice onion and remove coarse parsley stems.

Whisk lime juice, oil, pepper and some salt. Add a small amount of chilli only if desired, handling carefully.

Fold octopus and vegetables with dressing without crushing tomatoes. Cover and refrigerate 20 minutes to combine flavours.

Taste with a clean spoon, adjust salt to the octopus and divide into four small starters. Serve cold without a long room-temperature wait.