Warm Barbecued Octopus and Potato Salad Recipe
Ingredients
| 500 g/1 lb baby octopus, cleaned | ||
| Rocket or mixed salad greens | ||
| 500 g/1 lb pink-skinned potatoes, boiled, cut into bite-sized chunks | ||
| 2 Lebanese cucumbers, chopped | ||
| Green onions | 2 , finely sliced | |
| Lime and chili marinade | ||
| Extra virgin olive oil | 2 Tablespoon | |
| Juice of 1 lime or lemon | ||
| 1 fresh red chili, diced | ||
| Garlic | 1 Clove (5gm), crushed | |
| Tomato concasse | ||
| Plum tomatoes | 4 , diced | |
| Coriander | 1/2 Cup (16 tbs), chopped | |
| Red onion | 1/2 , diced | |
| 1/3 cup balsamic or sherry vinegar | ||
| 1 tablespoon each extra virgin olive oil and lemon juice | ||
| black pepper | 1 | |
Directions
1. To make marinade, mix all ingredients in a bowl. Cut octopus in half lengthwise, add to marinade. Marinate in the refrigerator overnight or at least 2 hours.
2. To make concasse, place all ingredients in a bowl. Mix to combine.
3. Preheat barbecue or a char-grill pan to very hot. Line a serving platter with rocket leaves. Top with potatoes, cucumber and onion. Drain octopus. Cook on barbecue plate or in pan, turning frequently, for 3-5 minutes or until tentacles curl.
4. To serve, spoon hot octopus over prepared salad. Top with concasse.
2. To make concasse, place all ingredients in a bowl. Mix to combine.
3. Preheat barbecue or a char-grill pan to very hot. Line a serving platter with rocket leaves. Top with potatoes, cucumber and onion. Drain octopus. Cook on barbecue plate or in pan, turning frequently, for 3-5 minutes or until tentacles curl.
4. To serve, spoon hot octopus over prepared salad. Top with concasse.
Chef
