Chargrilled baby octopus with greek salad
7
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This dish will make you think you are holidaying in the Greek Islands. Fresh salad and seafood – perfect for a summer’s day!
Ingredients
Octopus
500 g, (baby), halved
Garlic paste
20 g, Mediterranean variety
Tomato(es)
3 medium, chopped
Lebanese cucumber
2 medium, peeled, chopped
Reduced fat feta cheese
100 g, crumbled
Black olives, drained
40 g, (1/4 cup), pitted
Olive oil
1 tbs
Wholemeal bread roll
2 large, (long), thickly sliced
Lemon(s)
1 medium, wedges to serve
Instructions
1
Combine octopus and seasoning in a bowl. Cover and refrigerate for 1 hour.
2
Combine tomatoes, cucumber and olives in a large bowl. Top with feta and drizzle with oil. Season with freshly ground black pepper.
3
Preheat a chargrill or barbecue over high heat. Cook octopus, turning once, for 2–3 minutes or until octopus just curls and is cooked through (see tip). Serve octopus with Greek salad, bread and lemon wedges.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.