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.

More inspiration

Kuku sabzi, the Persian omeletteKuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about... Bring back the quintessential Aussie burgerBring back the quintessential Aussie burgerYou may have noticed that as the years go by, food is changing. The advent of processed food has only been around for roughly 75 years — a mere speck of sand in the hourglass of food history.... Chocolate, coconut and banana breadChocolate, coconut and banana breadGood old, ubiquitous banana bread. It's on every cafe menu from Toorak to Townsville and like most popular items, you can get some stellar ones and some truly diabolical ones. The price too, isn't...
advertisement
Get great recipes on your mobile wherever you are.