This salad makes a regular appearance at our family barbecues. It’s so light and fresh!
- Yield: 2 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 15 Minutes
- 300 g baby octopus, cleaned
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- Finely grated lemon zest and juice, to taste
- 1 garlic clove, crushed
- Sea salt and ground black pepper, to taste
- 60 g reduced-salt low-fat feta cheese, crumbled
- 1 tablespoon finely chopped fresh parsley
Fennel, Rocket & Apple Salad
- 2 small fennel bulbs, thinly sliced
- 1 large handful rocket leaves
- 75 g tinned chickpeas, drained and rinsed
- 2 medium green apples, cored and thinly sliced
- ½ lemon juice
- 2 slices sourdough bread
- Oil spray
- ½ garlic clove
How to Make It
- Place the baby octopus in a steamer basket over a saucepan of boiling water. Cover and steam for 5–6 minutes or until the octopus has curled slightly and is cooked through. Transfer to a bowl and set aside.
- Whisk the oil, vinegar, lemon zest and juice, garlic, salt and pepper together in a medium bowl.
- Place the octopus in the bowl containing the marinade. Cover with cling film and refrigerate for 2 hours or overnight to marinate.
- Preheat a barbecue grill-plate or chargrill pan over medium–high heat.
- To make the salad, place the fennel, rocket, chickpeas and apple in a bowl. Drizzle over the lemon juice and toss gently to combine.
- To make the croutons, spray both sides of the sourdough bread slices with oil spray. Place on the barbecue grill-plate or chargrill pan and grill for 1–2 minutes on each side or until toasted. Rub the cut garlic clove over the charred bread for flavour.
- Drain the octopus and grill on the barbecue grill-plate or chargrill pan for 4–5 minutes or until the edges are slightly charred and the flesh is warmed through, turning frequently.
- To serve, place the fennel, rocket and apple salad on two serving plates and top with the grilled octopus. Sprinkle over the feta and parsley. Serve the croutons on the side.