Ingredients
Barbecued baby octopus with greek-style salad
Basil dressing
Greek-style salad
Method
Barbecued baby octopus with greek-style salad
1.In a large bowl, combine octopus, vinegar, ⅓ cup of the oil, garlic, chili, rosemary, rind and juice. Cover; refrigerate 2 hours.
2.Make basil dressing and Greek-style salad.
3.Boil, steam or microwave potato until tender; drain. Toss potato in remaining oil. Cook on heated barbecue (or grill or grill pan) until browned lightly and tender. Transfer potato to large bowl; toss with half the dressing.
4.Remove octopus from marinade, discard marinade. Cook octopus on heated oiled barbecue until changed in colour.
5.Serve octopus with potato and salad; drizzle with remaining dressing.
Basil dressing
6.In a food processor, combine cheese, oil, cream, rind and juice until smooth. Add basil; process until combined. Season to taste.
Greek-style salad
7.In a large bowl, combine ingredients and season to taste.
Ask the fishmonger to clean the baby octopus for you, or buy prepared baby octopus, instead. Octopus should be cooked quickly over a high heat until they turn opaque; over-cooking will toughen them.
Note