Greek Style Octopus with Oregano and Parsley

Cooking time: 15 minutes. Serves 4

INGREDIENTS

• 1kg large fresh octopus
• 1 lemon, juiced
• 2 tbsp olive oil (for cooking)
• 1 tbsp freshly chopped oregano leaves
• 1 tbsp freshly chopped flat leaf parsley
• 2 tbsp extra virgin olive oil
• freshly cracked black pepper

HOW TO MAKE

Clean octopus and cut into quarters. Set Minut’Cook
onto High Pressure setting - Timer: 15 minutes. Place
the octopus into cooker with lemon juice and olive
oil and cook until tender. When ready to test the
octopus insert a skewer into the flesh, which should
go in very easily.

Remove octopus to a large bowl and allow to cool
slightly before cutting into pieces with kitchen
scissors. Add oregano, parsley, extra virgin olive oil
and season to taste. Stir well to combine.

Serve as finger food or as an individual entrée with
feta, olives, lemon wedge and crusty bread.