Char Grilled Baby Octopus Salad Recipe
Ingredients
| 1.5 kg baby octopus, prepared | ||
| Lemon | 1 | |
| Garlic | 4 Clove (5gm), crushed | |
| Hot paprika | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Pesto | 2 Tablespoon | |
| Balsamic vinegar | 1/4 Cup (16 tbs) | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Tomatoes | 2 Medium | |
| 250 g baby rocket, trimmed | ||
| Baby spinach leaves | 100 Gram, trimmed | |
| Red onion | 1 Medium, thinly sliced | |
| 100 g fetta cheese, chopped coarsely | ||
| 100 g black olives, seeded | ||
| Lemon juice | 2 Tablespoon | |
Directions
1.
Cut each octopus in half.
2.
Using vegetable peeler, remove five wide strips of rind from Lemon; shred strips finely.
3.
Combine octopus, rind, garlic, paprika, cumin, pesto, vinegar and half of the oil in large bowl; cover, refrigerate 3 hours or overnight.
4.
Drain octopus over small pan; reserve marinade.
Cook octopus, in batches, on heated oiled grill plate (or grill or barbecue) until tender; place in large heatproof serving bowl, cover to keep warm.
5.
Bring marinade to boil; pour over octopus.
6.
Cut tomatoes into thin wedges; add to octopus with rocket, spinach, onion, cheese and olives, mix gently.
7.
Combine juice with remaining oil in small jug; drizzle over octopus salad.
Cut each octopus in half.
2.
Using vegetable peeler, remove five wide strips of rind from Lemon; shred strips finely.
3.
Combine octopus, rind, garlic, paprika, cumin, pesto, vinegar and half of the oil in large bowl; cover, refrigerate 3 hours or overnight.
4.
Drain octopus over small pan; reserve marinade.
Cook octopus, in batches, on heated oiled grill plate (or grill or barbecue) until tender; place in large heatproof serving bowl, cover to keep warm.
5.
Bring marinade to boil; pour over octopus.
6.
Cut tomatoes into thin wedges; add to octopus with rocket, spinach, onion, cheese and olives, mix gently.
7.
Combine juice with remaining oil in small jug; drizzle over octopus salad.
Chef
