Octopus Lentil Pesto Salad
Octopus Lentil Pesto Salad seems sophisticated and complicated, thanks to the dramatic combination of tastes and textures. But it comes together in just a few minutes when you have the core ingredients on hand. Serves 2 as an entree or 4 as part of a mezze platter.
Ingredients:
½ cup black or green lentils
1 c water or chicken stock
Kosher salt to taste
½ c broiled baby octopus, chopped
¼ c pesto
Your octopus dish won’t look as spectacular as this from L’Express in Montreal, but it won’t take hours to prepare either. Photo from Shawn on Foodspotting.
Method: cook lentils in water or stock until tender, about 15 minutes, adding more liquid if needed. Taste for seasoning and add salt as needed. Mix in pesto and set aside to let flavors blend as the salad cools to room temperature. Serve.
