Enjoy this savoury dish of octopus, potatoes, green beans with a parsley and garlic dressing.
1 bag Toppits Cooked Octopus
4-5 medium Yukon Gold potatoes
1/2 lb green beans
2 cubes Toppits Pop Herbs Parsley
2 cubes Toppits Pop Herbs Garlic or 1 garlic clove, minced
1/4 cup olive oil
Salt and pepper to taste
Optional: Lemon juice
Thaw the octopus per instructions on the bag. Once thawed, pat dry. Prepare the barbecue/grill on high. Brush olive oil and season lightly with salt and pepper.
Meanwhile, in a large pot of salted boiling water, cook the potatoes until tender, about 25 minutes. Let cool slightly to peel. Then dice potatoes into small chunks. Set aside to cool.
Pop the parsley and garlic into a small bowl to melt enough to mix. Add olive oil and mix well.
Place the octopus on the grill once it is hot and grill for 3-5 minutes each side. Let cool slightly and chop into 1/2" pieces and place into a mixing bowl.
In a large saucepan of salted boiling water, steam the green beans for about 5 minutes. Drain and let cool. Then dice green beans into 1/2-1" lengths. Add to mixing bowl.
Add diced potatoes to mixing bowl. Add the parsley and garlic mix. Add additional olive oil, if preferred. Mix well so everything is coated. Add salt and pepper to taste and mix well again. Additionally add lemon juice, if preferred to taste. Serve on dish.