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Party Plates Octopus
  • 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
  1. Cut the sides off one capsicum to leave you with a core, much like an apple, to discard.
  2. Slice the large pieces of capsicum into lengths about 1cm thick. These will be the legs.
  3. Cut the top 2cm off the other capsicum and scoop out all the seeds and membrane.
  4. Turn upside down and find a place on one side to make the eyes and mouth.
  5. 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).
  6. In a small mixing bowl, combine the Greek yoghurt with the diced cucumber and lemon juice to make the tzatziki.
  7. Cut finely ½ the chives and mix into the tzatziki.
  8. Cut the remaining chives into long sea grass, to insert into the tzatziki.
  9. 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

  1. Pour the tzatziki onto a plate and spread evenly.
  2. Place the capsicum head in the middle of the plate and arrange capsicum legs around it.
  3. Insert bunches of longer cuts of chives (i.e. long sea grass) into the tzatziki.
  4. Place any remaining capsicum slices in a container beside plate.

Nutrition Information


Quantity per serving Quantity per 100g
Energy 241.67kJ 213.08kJ
Protein 4.27g 3.76g
Fat, total 1.12g 0.99g
— Saturated 0.59g 0.52g
Carbohydrate 6.10g 5.37g
— Sugars 6.08g 5.36g
Fibre 2.09g 1.84g
Sodium 71.78mg 63.29mg