Char Grilled Baby Octopus Salad
|Baby octopus||1 1⁄2 Kilogram (prepared)|
|Garlic||4 Clove (20 gm), crushed|
|Hot paprika||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||125 Milliliter (1/2 cup)|
|Tomatoes||380 Gram (2 medium size)|
|Baby rocket||250 Gram, trimmed|
|Baby spinach leaves||100 Gram, trimmed|
|Red onion||170 Gram, thinly sliced (1 medium size)|
|Feta cheese||100 Gram, coarsely chopped|
|Black olives||100 Gram, seeded|
|Lemon juice||2 Tablespoon|
Cut each octopus in half.
Using vegetable peeler, remove five wide strips of rind from Lemon; shred strips finely.
Combine octopus, rind, garlic, paprika, cumin, pesto, vinegar and half of the oil in large bowl; cover, refrigerate 3 hours or overnight.
Drain octopus over small pan; reserve marinade.
Cook octopus, in batches, on heated oiled grill plate (or grill or barbecue) until tender; place in large heatproof serving bowl, cover to keep warm.
Bring marinade to boil; pour over octopus.
Cut tomatoes into thin wedges; add to octopus with rocket, spinach, onion, cheese and olives, mix gently.
Combine juice with remaining oil in small jug; drizzle over octopus salad.