Chargrilled baby octopus with greek salad
500 g, (baby), halved
20 g, Mediterranean variety
3 medium, chopped
2 medium, peeled, chopped
Reduced fat feta cheese
100 g, crumbled
Black olives, drained
40 g, (1/4 cup), pitted
Wholemeal bread roll
2 large, (long), thickly sliced
1 medium, wedges to serve
- Combine octopus and seasoning in a bowl. Cover and refrigerate for 1 hour.
- Combine tomatoes, cucumber and olives in a large bowl. Top with feta and drizzle with oil. Season with freshly ground black pepper.
- 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.