Quick & Easy

Warm octopus and olive salad

A fresh green salad is given a whole new lease of life with tender baby octopus, olives, herbs and lemon. Baby octopus are much easier to prepare than their bigger brethren.
Warm octopus and olive salad



1.Place octopus in a medium heatproof bowl. Pour boiling water over octopus to cover; stand for 2 minutes, drain. Combine octopus in a large bowl with garlic, parsley, oregano, onion, bay leaves, oil, rind and juice. Cover, and refrigerate for 30 minutes.
2.Cook olives on a heated oiled barbecue plate (or grill or grill pan) until hot. Transfer to a medium bowl with the mesclun and tomatoes; toss gently.
3.Cook octopus on a heated oiled barbecue plate; add to salad. Serve with lemon wedges.

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