Recipe

Octopus salad with grilled tomatoes

  • 20 mins cooking
  • Serves 4
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Ingredients

Octopus salad with grilled tomatoes
  • 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

Octopus salad with grilled tomatoes
  • 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

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