Octopus Salad
Are you in the mood for something different? Enjoy the flavours of a little trip through the Mediterranean with this Octopus Salad!
Packed with fresh ingredients, this super clean salad does not sacrifice on flavour. It's another deliciously simple creation from @cheftomwalton.
Octopus is often available at @harrisfarmmarkets or from a good seafood retailer.
Serves 4
INGREDIENTS
2 medium octopus (approx. 1kg), heads cleaned
6 tbsp GOOD Oil Mediterranean Dressing
Sea salt, Fresh ground black pepper
1 punnet yellow grape tomatoes, cut in half
1 punnet red grape tomatoes, cut in half
½ cup pitted kalamata olives
1 Lebanese cucumber, sliced into 5mm rounds
½ tin butter beans, drained
½ cup each picked parsley, mint, dill
1 bunch chives, cut into 2cm batons
Lemon to serve
Fresh crusty bread to serve, optional
METHOD
Preheat a BBQ or grill pan over a high heat.
Remove the head from the tentacles and cut into thin strips.
Separate the tentacles, cutting into individual pieces.
Toss the octopus in 3 tbsp of the dressing and season with a little salt and black pepper.
BQQ or grill the octopus for approx. 4 minutes each side then allow to rest.
While the octopus is cooking, combine the tomatoes, olives, cucumber, butter beans, herbs in a mixing bowl. Lightly season the salad and dress with 3 tbsp dressing then pile over a large serving platter or individual plates.
Top with the cooked octopus and a splash more dressing.
Serve with lemon and crusty bread.