Name: Cretan Dakos with Octopus
Prep time: 23 min
Cook time: 50 min
Total time: 73 min
Yield: 4 servings
Cuisine: European
Ingredients: 100 g feta cheese; 6 piece barley rusks (dakos); 0.25 tsp black pepper; 1 tbsp capers; 1 tsp dried oregano; 8 piece kalamata olives; 60 ml olive oil; 1 tbsp red wine; 0.5 tsp salt; 2 piece large ripe tomatoes; 100 g mixed salad greens; 0.5 medium red onion; 400 g octopus tentacles

1

Bring a large pot of salted water to a boil over high heat.

2

Add the octopus tentacles to the boiling water, reduce heat to medium, and simmer for 25–30 minutes until tender when pierced with a fork.

child_care Reserve a small piece of plain cooked octopus for the child before grilling.

3

While the octopus simmers, grate the tomatoes into a bowl using a box grater, discarding the skins. Finely dice the red onion.

child_care Set aside a few tomato gratings without onion for the child.

4

Drain the octopus, pat dry, and toss with 2 tablespoons olive oil, 1/2 teaspoon oregano, and a pinch of salt.

5

Heat a grill pan or outdoor grill over high heat. Grill the octopus for 2–3 minutes per side until charred and crisp on the edges.

6

While the octopus rests, assemble the dakos: place 2 barley rusks per plate, top each with grated tomato, a sprinkle of red onion, capers, olives, and crumbled feta.

child_care For the child, assemble a small plate with a plain rusk, a spoonful of tomato, and a few feta crumbles on the side.

7

Slice the grilled octopus into bite-sized pieces and arrange over the dakos. Drizzle with remaining olive oil, red wine vinegar, and a pinch of oregano. Serve with mixed salad greens on the side.

child_care Cut the child's octopus into very small pieces and serve alongside the plain rusk and tomato.

Cretan Dakos with Octopus Octopus and Tomato Salad on Barley Rusks

Ingredients

Kid-Friendly Version

Recipe

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Cretan Dakos with Octopus

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