Capsicum octopus with tzatziki
6 serves of veg
- 2 large red capsicums
- 3 stuffed green olives
- 2 cups low-fat Greek yoghurt
- 1 small Lebanese cucumber, deseeded and finely diced
- 2 tablespoon lemon juice
- 1 bunch chives
- Cut the sides off one capsicum to leave you with a core, much like an apple, to discard.
- Slice the large pieces of capsicum into lengths about 1cm thick. These will be the legs.
- Cut the top 2cm off the other capsicum and scoop out all the seeds and membrane.
- Turn upside down and find a place on one side to make the eyes and mouth.
- Carefully cut out 3 holes the same size as the olives, and insert the olives for eyes and a mouth. (Remove stuffing from 1 olive for the mouth).
- In a small mixing bowl, combine the Greek yoghurt with the diced cucumber and lemon juice to make the tzatziki.
- Cut finely ½ the chives and mix into the tzatziki.
- Cut the remaining chives into long sea grass, to insert into the tzatziki.
- If not serving immediately place tzatziki, chives and cut cucumber in containers and store in the fridge (no more than 1-2 hours prior).
When ready to serve
- Pour the tzatziki onto a plate and spread evenly.
- Place the capsicum head in the middle of the plate and arrange capsicum legs around it.
- Insert bunches of longer cuts of chives (i.e. long sea grass) into the tzatziki.
- Place any remaining capsicum slices in a container beside plate.