Warm octopus and olive salad

AWW

Cooking time: Less than 60 minutes

Serves: 4

Type: Seafood

Tools

Kitchen friendly view

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.

Also in this section

BBQ octopus with cajun spices

Slow-braised octopus with fennel purée

Octopus in red wine

Baby octopus with green olives

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