Recipe

Chilli, lime and ginger barbecued octopus salad

  • 10 mins cooking
  • 3 hrs marinating
  • Serves 4
  • Print
    Print

Ingredients

Chilli, lime and ginger barbecued octopus salad
  • 1/4 cup (60ml) olive oil
  • 1 tablespoon finely grated lime rind
  • 2 tablespoon lime juice
  • 2 clove garlic, crushed
  • 3 fresh small red thai chillies, finely chopped
  • 1 kilogram baby octopus, cleaned, halved lengthways
  • 150 gram mizuna
  • 100 gram snow peas, trimmed, halved
  • 227 gram can water chestnuts, drained,rinsed, sliced thinly
  • 1 (200g) red capsicum, thinly sliced
  • 1 1/4 cup (100g) bean sprouts
  • 1 cup loosely packed fresh coriander leaves
Sweet lime and ginger dressing
  • 1 fresh long red chilli, thinly sliced
  • 3 centimetre (15g) fresh ginger, grated
  • 1/4 cup (60ml) peanut oil
  • 2 tablespoon lime juice
  • 1 tablespoon white wine vinegar
  • 2 teaspoon white sugar

Method

Chilli, lime and ginger barbecued octopus salad
  • 1
    Combine oil, rind, juice, garlic, chilli and octopus in large bowl. Cover and refrigerate 3 hours or overnight.
  • 2
    Combine ingredients for sweet lime and ginger dressing in a screw-top jar and shake well.
  • 3
    Cook octopus on heated oiled grill plate (or grill or barbecue) about 10 minutes.
  • 4
    Combine mizuna, peas, chestnuts, capsicum, sprouts and coriander in large bowl with dressing. Sprinkle salad with sliced chill; serve salad accompanied with octopus.

More From Women's Weekly Food