Lentil, prawn, and octopus salad
Ingredients (Serves 6)
- 600 g lentils
- 300 g TERRANOVA cooked octopus
- 300 g TERRANOVA cooked white prawns
- 1 red onion
- 6 sun-dried tomatoes in oil
- 12 ripe cherry tomatoes
- 6 basil leaves
- 2 tablespoons chopped chives
- 1 bay leaf
- A few tarragon leaves
- 100 ml Arbequina extra virgin olive oil
- 20 ml Sherry vinegar
- Juice of half a lime
- Salt and black pepper
Preparation
Cook the lentils in plenty of water with the bay leaf and tarragon leaves. Once al dente, remove from heat and allow to cool.
Chop the sun-dried tomatoes and combine them with the olive oil, vinegar, lime juice, chopped basil, and julienned onion. Leave to rest for approximately 5 minutes.
Finally, add the cherry tomatoes, the sliced cooked octopus, and the cooked prawns, allowing them to marinate briefly. Mix thoroughly with the lentils and chives. Season with salt and pepper to taste, then serve.