GRILLED OCTOPUS SUMMER SALAD

THE INGREDIENTS

• 500 grams octopus tentacles
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried chilli flakes
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 lemon, halved
• 1 x 250g punnet cherry tomatoes, sliced
• 1 tablespoon capers, roughly chopped
• ½ cup loosely packed parsley leaves, roughly chopped

QUICK PICKLED ONIONS:

• 2 tablespoons caster sugar
• 1 teaspoon fine sea salt
• ¼ cup white vinegar
• ½ red onion, thinly sliced

DRESSING:

• 1½ tablespoon pickle liquid (from quick pickled onion)
• 1½ olive oil

INSTRUCTIONS

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.

1. To quick pickle the onions; mix together the sugar, salt and vinegar, stir to dissolve. Add the sliced red onions. Set aside until required.
2. Prepare your barbecue for direct cooking over high heat (230°C to 290°C).
3. In a dish, coat the octopus with olive oil, garlic, dried oregano, chilli flakes, salt and pepper.
4. To make the dressing, mix together 1 ½ tablespoons of olive oil with 1 ½ tablespoons of the pickle liquid.
5. 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.
6. 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.
7. Slice the octopus into 1cm slices. Serve the octopus with the salad and caramelised lemon.