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Photo of Chargrilled baby octopus with greek salad by WW

Chargrilled baby octopus with greek salad

Total Time
1 hr 25 min
15 min
10 min
This dish will make you think you are holidaying in the Greek Islands. Fresh salad and seafood – perfect for a summer’s day!



500 g, (baby), halved

Garlic paste

20 g, Mediterranean variety


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


1 medium, wedges to serve


  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.


SERVING SUGGESTION: Baby spinach leaves.TIP: If using a chargrill pan, cook the octopus in 2–3 batches so you don’t overcrowd the pan, otherwise it will stew rather than chargrill. Place the cooked octopus on a plate and cover with foil to keep warm.We used Gourmet Garden brand Mediterranean seasoning paste. Find it in tubes in the fresh herb aisle. If unavailable use 2 teaspoons each of finely chopped fresh basil and oregano combined with 1 garlic clove (crushed).