Chargrilled Greek Octopus Salad with Grilled Lemons and Rocket

Chargrilled Greek Octopus Salad with Grilled Lemons and Rocket

Chargrilled Greek Octopus Salad with Grilled Lemons and Rocket Recipe

A textured twist on a traditional Greek salad.

Serves 4

Ingredients:

1.5kg medium-large whole octopuses (ask fishmonger to clean them)

750ml white wine

2 tbsp red wine vinegar

Cooking oil spray

1/4 cup lemon juice

⅓ cup extra virgin olive oil

40g baby rocket

Chargrilled lemon halves, to serve

Greek Salad

250g cherry tomatoes, sliced in half

1 baby fennel, thinly sliced

1 red onion, sliced

1/2 cup chopped parsley leaves

2 tbsp chopped oregano leaves

1/4 cup whole Ligurian black olives

2 tbsp caperberries or capers

Method:

Slice off octopus heads below eyes and remove skin from heads. Cut bodies in half, top to bottom. Place octopus pieces, including heads, wine and vinegar in a large saucepan over a medium-high heat. Cover with cold water and bring to the boil. Reduce heat to low. Cover and simmer until tender when tested with a fork. (May take 30 minutes or more depending on size and toughness). Drain in a colander. When cool enough to handle, run hands over tentacles to remove membrane and suckers, if necessary. Gently rinse. Cut into smaller portions with 2-3 tentacles per piece.

Heat a chargrill pan over a medium heat. Spray octopus pieces with cooking oil. Cook, turning, for 4-5 minutes or until golden brown and charred. Set aside.

In a large bowl, toss together salad ingredients. In a small bowl, whisk lemon juice and olive oil, and toss into salad. Serve octopus with salad, rocket and lemon halves.

Smart Tip:

We used larger octopus as the texture is more “meaty”. Baby octopus can be used instead and left whole during braising, with no further preparation needed.

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