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Char-grilled Octopus Salad

 
Type of Dish: Main
Serves:
1
Prep Time:
15 min
Marinating Time:
120 min
Cooking Time:
10 min
Primary Ingredient:
Best Suited for: Lazy Sundays

The 1980's may not have had a lot going for them, but that was when Australian restaurants decided that grilled baby octopus was ever so sheik. They went out of fashion as quickly as they came in and now, only daggy arse places seem to serve them. Which is crazy, because if you can get them fresh not frozen and limp, they're bloody delicious.

Goes Well With

Ingredients

  • 12
    whole
    Fresh Baby Octopus
    heads and hard 'beaks' removed
  • 3
    clove(s)
    Garlic
  • 1
    whole
    Red Onion
    very finely sliced
  • 18
    whole
    Cherry Tomatoes
    approx.
  • 1
    bunch(es)
    Baby Rocket
    washed, dried and chilled
  • 1
    whole
    Cucumber
    medium, peeled then sliced or cubed
  • 8
    tbsp
    Olive Oil
  • 3
    tbsp
    Balsamic Vinegar
  • 0
    tbsp
    Freshly Ground Pepper
    to taste
  • 1
    whole
    Red Chilli
    finely chopped

Directions

  • 1 Finely slice or crush the garlic and place in a ceramic or stainless steel bowl with the octopus and 2 tablespoons of oil.
  • 2 Mix well, seal and refrigerate for 2 - 12 hours.
  • 3 Bring octopus back to room temperature and char grill on your barbecue until just cooked through.
  • 4 Mix the remaining oil, vinegar, pepper and chilli in a bowl or on a platter and toss through the salad ingredients and finally the cooked occies.

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