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Warm octopus and olive salad

Warm octopus and olive salad

Ingredients

  • 1kg cleaned baby octopus
  • 3 cloves garlic, sliced thinly
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 3 teaspoons dried oregano leaves
  • 1/2 small (50g) red onion, chopped finely
  • 3 fresh bay leaves
  • 2 tablespoons olive oil
  • 1 tablespoon finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 1/2 cup (75g) seeded black olives
  • 90g mesclun
  • 125g grape tomatoes, halved

Preparation method

1. Place the octopus in a medium heatproof bowl. Pour boiling water over octopus to cover; stand for 2 minutes, drain. Combine octopus in a large bowl with garlic, parsley, oregano, onion, bay leaves, oil, rind and juice. Cover, refrigerate for 30 minutes.

2. Cook the olives on a heated oiled barbecue plate (or grill or grill pan) until hot. Transfer to a medium bowl with the mesclun and tomatoes; toss gently.

3. Cook octopus on a heated oiled barbecue plate; add to salad. Serve with lemon wedges.

Not suitable to freeze or microwave.

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