Ingredients
- 400 gr Octopus
- 300 gr Fava
- 100 gr Potatoes
- 80 gr Onions
- 80 gr Spring onions
- 300 ml Olive oil
- 20 gr Salt
- 10 gr Pepper
- 80 ml Vinegar
- 20 gr Fresh Oregano
Method
Boil the fava in water (1 prt. fava to 2 prts. water) with the onion and the potatoes, without stirring. When cooked, season with salt and pepper, and purée in a liquidiser. Boil the octopus with the vinegar. When ready, cut the tentacles into pieces. Marinade in olive oil, vinegar, salt & pepper, fresh oregano and spring onions.
* Fava Santorinis is a pulse(yellow split peas) grown in Santorini with EU designation of origin.
