Barbecued octopus and chickpea salad
0
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Octopus
500 g, cleaned, halved length ways
Lemon juice
⅔ cup(s), (160 ml)
Balsamic vinegar
2 tbs
Ground paprika
½ tsp
Dried chilli flakes
⅛ tsp, a pinch, dried
Crushed garlic
1 tsp
Garlic
3 clove(s), crushed
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Zucchini
2 large, thinly sliced length ways
Tomato(es)
4 medium, roma, halved length ways
Eggplant
1 medium, thinly sliced length ways
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
Instructions
1
Combine octopus, juice, vinegar, paprika, chilli and three-quarters of the garlic in a bowl. Cover and place in fridge for 1 hour.
2
Meanwhile, combine yoghurt, 2 tablespoons water and remaining garlic in a bowl. Season with salt and pepper. Cover and place in fridge until required.
3
Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook zucchini, tomatoes and eggplant for 2 minutes each side or until golden and tender. Transfer to a plate.
4
Meanwhile, remove octopus from marinade. Place marinade in a small saucepan and bring to the boil over high heat. Boil, uncovered, for 1 minute. Transfer to a large bowl.
5
Reheat chargrill or barbecue over high heat. Cook octopus, turning, for 2–3 minutes or until just cooked through. Add to warm marinade and toss to coat.
6
Top vegetables with chickpeas and octopus. Drizzle with yoghurt sauce to serve.
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