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Photo of Chargrilled baby octopus with greek salad by WW

Chargrilled baby octopus with greek salad

7
Points®
Total Time
1 hr 25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Notes

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).

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