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

Ingredients

4 large_piece (360g) roma (egg) tomatoes , halved

1 tablespoon fresh thyme leaves

2 tablespoon olive oil

1 kilogram cleaned baby octopus

270 gram bottled char-grilled red capsicum (bell peppers), drained, sliced thinly

1 medium_piece oak leaf lettuce, torn

2 tablespoon drained capers, rinsed, chopped coarsely

2 (260g), lebanese cucumbers chopped coarsely

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

1/2 cup fresh flat-leaf parsley, coarsely chopped

1/4 cup (60ml) lemon juice

1 clove garlic, crushed

Method

1.Combine tomatoes, thyme and half the oil in a medium bowl. Cook on a heated oiled barbecue flat plate, uncovered, 5 minutes or until just softened and browned lightly

2.Meanwhile, cook octopus on a heated oiled barbecue grill plate, 6 minutes, brushing with remaining oil or until tender

3.Place octopus in a large bowl with remaining ingredients, toss to combine

4.Serve salad with grilled tomatoes

Women's Weekly Food