Octopus and Olive Salad

Octopus and Olive Salad

Enjoy the zest of Japanese citrus pepper paste

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)

50 g (1.8 oz.)

20 g (0.7 oz.)


2 tsp

1 tsp

a dab


  1. Thinly slice up the octopus. Remove stems from the green beans, boil and remove into cold water, then cut into 3 cm (1.2 in.) lengths.
  2. Dress (1) with (A), then serve into bowls and sprinkle on the black olives to complete.

Cooking Basics

Green beans - removing stems

Rather that removing one stem at a time, it is much faster to lay the beans with stems facing in the same direction and then cut these off at once.


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