Name: Mediterranean octopus salad with grilled tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 large egg tomatoes (360g), halved; 1 tablespoon fresh thyme leaves; 2 tablespoon olive oil; 1 kilogram cleaned baby octopus; 270 gram jar char-grilled red capsicum, drained, sliced thinly; 1 medium oak leaf lettuce, torn; 2 tablespoon drained capers, rinsed, chopped coarsely; 2 lebanese cucumbers (260g) , chopped coarsely; 1/2 cup (75g) seeded kalamata olives, chopped coarsely; 1/2 cup coarsely chopped fresh flat-leaf parsley; 1/4 cup (60ml) lemon juice; 1 clove garlic, crushed

Ingredients

4 large egg tomatoes (360g), halved

1 tablespoon fresh thyme leaves

2 tablespoon olive oil

1 kilogram cleaned baby octopus

270 gram jar char-grilled red capsicum, drained, sliced thinly

1 medium oak leaf lettuce, torn

2 tablespoon drained capers, rinsed, chopped coarsely

2 lebanese cucumbers (260g) , chopped coarsely

1/2 cup (75g) seeded kalamata olives, chopped coarsely

1/2 cup coarsely chopped fresh flat-leaf parsley

1/4 cup (60ml) lemon juice

1 clove garlic, crushed

Method

1.Place tomato, thyme and half of the oil in medium bowl, toss gently to combine. Cook on heated oiled flat plate, uncovered, until just softened and browned lightly.

2.Meanwhile, cook octopus, on heated oiled grill plate (or grill or barbecue) brushing with remaining oil, until just cooked through.

3.Combine remaining ingredients in large bowl with octopus, toss gently to combine. Serve salad with grilled tomato.

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