Grilled Octopus Salad

Bring the Mediterranean to your home!

📝 Ingredients

• 600 g octopus
• 4 tbsp olive oil
• salt
• 3 baby potatoes
• 1 orange (segmented)
• 1 chorizo sausage (diced)
• 1 spring onion (sliced finely)
• 6 olives (cut into quarters)
• 1 tbsp capers
• 1 handful dill
• 12 sundried tomatoes
• 1 handful parsley
• 2 tbsp orange juice
• 4 tbsp olive oil
• 1/2 tsp oregano
• salt & pepper
• 1 garlic (crushed)

👨‍🍳 Instructions

1. 1--- Octopus ---
2. 2Place octopus in a pot of cold water and bring to a simmer, reduce heat and simmer for approx. 1 hour *see tips*
3. 3Allow octopus to cool in water, remove and place on a tray lined with a towel and allow to cool further in fridge for minimum 1 hour *see tips*
4. 4Cut tentacles into individual pieces, oil and season them.
5. 5Cook on BBQ @ 200c for 3-4 minutes total
6. 6--- Salad ---
7. 7Boil the potatoes until you can pierce them with a knife easily - approx 12 minutes. Cool them and then cut them lengthway into small wedges
8. 8Segment orange and squeeze juice from remaining orange bits you cut away from the fruit for dressing – you should get a couple tbsp
9. 9Cut chorizo in ¼ lengthways and then into 1cm pieces – fry for 3 minutes just before grilling the octopus
10. 10Add all salad ingredients together and toss in a bowl
11. 11--- Salad Dressing ---
12. 12Add squeezed orange juice, olive oil, garlic & seasonings together, whisk to combine and set aside