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Warm Barbecued Octopus And Potato Salad

Diabetic.Foodie's picture
Ingredients
  Baby octopus 1 Pound, cleaned (500 Gram)
  Rocket leaves/Mixed salad greens 1 Cup (16 tbs)
  Pink skinned potatoes 1 Pound, boiled, cut into bite sized chunks (500 Gram)
  Cucumbers 2 , chopped (Lebanese Variety)
  Green onions 2 , finely sliced
For lime and chili marinade
  Lime/Lemon 1 , juiced
  Fresh red chilies 1 , diced
  Garlic 1 Clove (5 gm), crushed
For tomato concasse
  Plum tomatoes 4 , diced
  Chopped fresh coriander 1⁄2 Cup (8 tbs)
  Red onion 1⁄2 , diced
  Balsamic vinegar/Sherry vinegar 1⁄3 Cup (5.33 tbs)
  Extra virgin olive oil 1 Tablespoon
  Lemon juice 1 Tablespoon
  Freshly ground black pepper To Taste
Directions

1. To make marinade, mix all ingredients in a bowl. Cut octopus in half lengthwise, add to marinade. Marinate in the refrigerator overnight or at least 2 hours.
2. To make concasse, place all ingredients in a bowl. Mix to combine.
3. Preheat barbecue or a char-grill pan to very hot. Line a serving platter with rocket leaves. Top with potatoes, cucumber and onion. Drain octopus. Cook on barbecue plate or in pan, turning frequently, for 3-5 minutes or until tentacles curl.
4. To serve, spoon hot octopus over prepared salad. Top with concasse.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Barbecue
Dish: 
Salad
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
150 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes

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