Capsicum octopus with tzatziki

Capsicum octopus with tzatziki
  • Prep: 15
  • Cook: 9 mins
  • Serves: 12


  • 2 large red capsicum
  • 3 olives
  • 2 cups low-fat natural or Greek yoghurt
  • 1 small Lebanese cucumber, deseeded, finely diced
  • 2 tbs 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 legs.

3. Cut the top 2cm off the other capsicum and scoop out all of the seeds and membrane. 

4. Turn upside down and find a place on one side to make the eyes and a mouth. 

5. Carefully cut out 3 holes the same size as the olives, and insert olives for eyes and a mouth (if stuffed, remove stuffing from one 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 1/2 the chives into the tzatziki.

8. Cut the remaining chives into long sea grass, to insert into the tzatziki. 

9. If not serving immediately place the tzatziki, chives and cut cucumber into 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 the 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 the plate. 

Nutrition information

per serving per 100g
Energy 213.1 kJ 241.7 kJ
Protein 3.8 g 4.3 g
Fat, total 1 g 1.1 g
— saturated 0.5 g 0.6 g
Carbohydrate 5.4 g 6.1 g
— sugars 5.4 g 6.1 g
Fibre 1.8 g 2.1 g
Sodium 63.3 mg 71.8 mg

Recipe and image supplied by Queensland Government healthier website.