Australian Natural Health Magazine

Ingredients

• 1 cooked octopus
• 4 spears of green asparagus, trimmed
• 2 red or yellow capsicum, cut in quarters, remove stem seeds and white pith
• 2 handfuls of cherry tomatoes, cut in half
• 2 small zucchini, cut in half lengthwise
• 2 tbsp butter
• 2 x 400 g beans or chickpeas, rinsed
• 6 tbsp olive oil or oil from marinated octopus
• Juice of 1 lemon
• 1 handful of herb leafs such as basil, coriander or parsley,
roughly torn
• 1 chilli, finely chopped
• 1 cup green or black olives
• 4 handfuls rocket salad
• Salt and pepper

Method

Heat a pan (or heat your BBQ and omit the butter).

Add butter at the same time as capsicum, asparagus and zucchini on a high heat for no longer than three to four minutes.

Transfer to a bowl and add tomatoes, beans, olive oil, lemon juice, herbs, chili, olives and rocket salad, season with salt and pepper and gently stir though and serve. NH

Recipe from Dorota and Walter Trupp