Grilled Octopus Summer Salad

Name: Grilled Octopus Summer Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: SEA FOOD
Ingredients: 500 g octopus tentacles; 2 tbsp olive oil; 2 garlic cloves, minced; 1 tsp dried oregano; ½ tsp dried chilli flakes; ½ tsp sea salt; ¼ tsp freshly ground black pepper; 1 lemon, halved; 250 g punnet cherry tomatoes, sliced; 1 tbsp capers, roughly chopped; ½ tbsp loosely packed parsley leaves, roughly chopped; 2 tbsp caster sugar; 1 tsp fine sea salt; ¼ cup white vinegar; ½ red onion, thinly sliced; 5 ½ tbsp pickle liquid (from quick pickled onion); 5 ½ olive oil

CategoryCharcoal, GasCuisineSEA FOODDifficultyBeginner

Yields1 Serving

Prep Time20 minsCook Time12 minsTotal Time32 mins

This recipe is a simple way to cook octopus. When grilled on the barbecue, the octopus absorbs all the beautiful smoky aromas. Paired with a fresh tomato and pickled onion salad, this is the perfect hot summers night dish.

500 g octopus tentacles

2 tbsp olive oil

2 garlic cloves, minced

1 tsp dried oregano

½ tsp dried chilli flakes

½ tsp sea salt

¼ tsp freshly ground black pepper

1 lemon, halved

250 g punnet cherry tomatoes, sliced

1 tbsp capers, roughly chopped

½ tbsp loosely packed parsley leaves, roughly chopped

QUICK PICKLED ONIONS:

2 tbsp caster sugar

1 tsp fine sea salt

¼ cup white vinegar

½ red onion, thinly sliced

DRESSING:

5 ½ tbsp pickle liquid (from quick pickled onion)

5 ½ olive oil

To quick pickle the onions; mix together the sugar, salt and vinegar, stir to dissolve. Add the sliced red onions. Set aside until required.

Prepare your barbecue for direct cooking over high heat (230°C to 290°C).

In a dish, coat the octopus with olive oil, garlic, dried oregano, chilli flakes, salt and pepper.

To make the dressing, mix together 1 ½ tablespoons of olive oil with 1 ½ tablespoons of the pickle liquid.

Once the barbecue has preheated, brush the cooking grills clean. Place the lemon halves onto the cooking grill, cut side down and sear over direct high heat for 2 to 3 minutes, or until caramelised, remove from the barbecue and set aside. Grill the octopus tentacles over direct high heat for 6 to 8 minutes, turning once, halfway through the cooking time. Remove the tentacles from the barbecue and set aside to rest for a couple minutes.

Drain the red onion slices. Toss the pickled red onion together with the cherry tomatoes, capers and parsley. Lightly drizzle the salad dressing over the tomato mixture.

Slice the octopus into 1cm slices. Serve the octopus with the salad and caramelised lemon.

RECIPE TIPS: It is important to not undercook or overcook the octopus as it will become tough. To avoid the need of boiling the octopus to tenderise it, use a meat thermometer to gauge its perfect doneness. The final internal temperature for octopus is 55°C.

GRILING TIPS: It is important to not undercook or overcook the octopus as it will become tough. To avoid the need of boiling the octopus to tenderise it, use a meat thermometer to gauge its perfect doneness. The final internal temperature for octopus is 55°C.

Ingredients