A light salad, suitable for Greek orthodox fasting periods, scented with Grecian Living rosemary breadsticks, in a delicious combination with octopus.
9 Grecian Living rosemary breadsticks
900 g octopus
400 g black-eyed peas, boiled
2 pimentos, roasted
7 g parsley, finely chopped
2 scallions, finely chopped
3 tablespoons balsamic vinegar
1 sprig of rosemary
70 g white wine
70 g oil
Wash the octopus with water and place in a pot covered with water. Add oil, white vinegar, rosemary, pepper and boil until soft.
Remove the pot from heat. Let octopus cool and cut into bite sized pieces.
Peel the pimentos and discard the seeds. Dice the pimentos and cut the pickles into slices.
In a bowl combine the beans, octopus, pimentos, pickles, scallion and parsley and mix. Add salt, pepper, oil, balsamic vinegar and 4 tablespoons of the water in which the octopus was boiled. Serve with breadsticks at the side or break the breadsticks into three and incorporate in the salad.