Smoked Chorizo, Avocado & Octopus Salad
Published 5th December, 2019
Cuisine: Australian / Spanish Serves: 4
Preparation: 30 Mins Cooking: 15 Mins
Ingredients
- 1 Barossa Fine Foods chorizo
- 500g Angelakis Western Australian octopus
- 1 tbsp oregano leaves, finely chopped
- 1 tbsp parsley, finely chopped
- 1 clove garlic, finely chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Extra lemons & parsley leaves for garnish
- Sea salt & black pepper
- 1 avocado
- 2 cups rocket leaves
- 2 tbsp baby capers
DRESSING
- 3 tsp dijon mustard
- ¼ cup red wine vinegar
- ¾ cup olive oil
Method
- In a small bowl combine the oregano, parsley, olive oil, lemon juice. Add the octopus tentacles & mix to coat, season with sea salt & black pepper. Allow to marinate for 30 minutes.
- Preheat a BBQ or a heavy-based grill pan, slice the chorizo and grill on each side for a few minutes, then set aside. Cook the octopus tentacles for 7–8 minutes on each side and allow to rest for 10 minutes before serving.
- To serve, place the rocket leaves on a plate, layer with slices of avocado & chorizo. Slice the octopus & place on top of the salad. Sprinkle with the baby capers & extra parsley leaves, serve with the red wine vinaigrette & chargrilled lemon halves.
- To make the dressing, place the mustard and red wine vinegar in a small bowl. In a slow, steady stream, pour in the olive oil while whisking.
where to find us
- Find Barossa Fine Foods **chorizo** in select independent supermarkets across Australia, or visit your local retail store in South Australia.
