brindisa Recipes

octopus and letil salad

Serves: 2


1x Pack Steamed Octopus Tentables 450g - buy here.

300g Luego Dried Lentils or a jar of Navarrico Pre-cooked Lentils
Chicken stock
A big handful of coriander, parsley and basil
2x Limes
2tsp Chilli Flakes 
2 tbsp Arbequina Olive Oil
Juice of half a lemon 
Salt and Pepper  


Cook lentils in chicken or vegetable stock until soft, but not falling apart (approx 20-30 minutes) or warm Navarrico Lentils in a pan.

Meanwhile, finely chop a big handful of coriander, parsley and basil (or soft herb of your choice).

Mix with juice of two limes, some chilli flakes, salt and pepper and good olive oil.

Drain the lentils and, once cool, mix with herb dressing.

Dress the octopus with some olive oil, lemon juice and salt.

Cook on a hot griddle pan, barbecue or under a grill until slightly blackened.

Cut into pieces and serve over the lentils.