You are cooking: Fremantle Octopus with Roasted Capsicum Puree and Chickpea Feta Salad
calculating... September 18, 2020

Fremantle Octopus with Roasted Capsicum Puree and Chickpea Feta Salad

  • 6 people
  • 20mins
  • 2hrs


  1. Remove the Steamed Fremantle Octopus from the pouch and pat dry, set aside.
  2. Soak the chickpeas overnight. Cook them in water, drain and set aside. At a pinch, you can substitute with canned chickpeas.
  3. Pre-heat your oven to 180C.
  4. Lightly coat your capsicums with vegetable oil and salt. Roast for 10-15 minutes or until the skin and flesh has cooked through.
  5. Transfer the capsicum to a bowl and cover with a lid, rest for about 20 minutes. Resting will help the skin to come loose from the skin and peel easier. Remove the seeds and the skin of capsicum.
  6. Blend the capsicum into a puree with a touch of olive oil. Adjust the seasoning if necessary.
  7. Place a non-stick pan over medium heat. Add in chickpeas and a tbsp of oil. Slowly roast the chickpeas while constantly stirring, until crunchy. Adjust the seasoning, set aside and cool.
  8. Once cooled, toss the chickpeas with feta, olives, parsley, and capers. Season with olive oil and lemon juice to taste. Set aside.
  9. Place a heavy bottomed pan onto high heat and pour in a tablespoon of oil. Reheat the Steamed Fremantle Octopus for about 1.5 minutes on each side, until golden in colour and reheated all the way through. Season lightly with salt.
  10. To plate, spread your capsicum puree on the plate. Transfer your octopus to the plate and top it with the chickpea salad. Garnish with extra virgin olive oil and black pepper.
Return to recipes
  • 200g Steamed Fremantle Octopus, defrosted
  • 2 Capsicum, Red
  • 150g Chickpeas
  • 100g Feta
  • 100g Olives, Kalamata
  • ¼ bunch Parsley, picked
  • 15g Capers, optional
  • ½ Lemon Juice
  • Vegetable Oil
  • Olive Oil
  • Salt & Pepper

Inspired by our recipe?

Discover our produce