Chargrilled baby octopus with greek salad
1 hr 25 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
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.
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).