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Char Grilled Baby Octopus Salad

Ingredients
  Baby octopus 1 1⁄2 Kilogram (prepared)
  Lemon 1
  Garlic 4 Clove (20 gm), crushed
  Hot paprika 1 Teaspoon
  Ground cumin 1 Teaspoon
  Pesto 2 Tablespoon
  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
Directions

1.
Cut each octopus in half.
2.
Using vegetable peeler, remove five wide strips of rind from Lemon; shred strips finely.
3.
Combine octopus, rind, garlic, paprika, cumin, pesto, vinegar and half of the oil in large bowl; cover, refrigerate 3 hours or overnight.
4.
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.
5.
Bring marinade to boil; pour over octopus.
6.
Cut tomatoes into thin wedges; add to octopus with rocket, spinach, onion, cheese and olives, mix gently.
7.
Combine juice with remaining oil in small jug; drizzle over octopus salad.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Seafood
Interest: 
Party, Healthy
Servings: 
8

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