Seafood
	Ahtapot Salatasi (Octopus Salad)
	Ingredients
	One 300 gr octopus -cleaned, washed and cut into large pieces 1 and ½ litre water 1 tablespoon salt 100-150 gr onion -finely chopped 250 gr ripe tomatoes -peeled and cut into small pieces 2 tablespoons chopped parsley 2 spring onions -finely chopped 90 gr green cocktail olives -cut through the middle 2 tablespoons capers 4 tablespoons lemon juice ½ tablespoons sugar 2 tablespoons olive oil Seasoning
	Preparation
	Put the water and the salt into a large saucepan and place the pan on high heat. Bring up to boil and add the cut octopus. Cook for 40-50 minutes or until the octopus is soft. Drain well. Into a large salad bowl put the drained octopus, chopped tomatoes, chopped onion, chopped parsley and the green olives and mix well. To make the sauce, mix the olive oil, lemon juice, salt and pepper in a separate bowl. Pour the sauce over the salad and mix well. Serve with fresh bread and butter
	Recipies
	References
	Vegetarian dishes have been marked with sign Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London. Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London. Jemal, H., Cyprus Today, various.
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