Grilled baby octopus with fennel, rocket & apple salad recipe

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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

Ingredients

  • 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
Croutons
  • 2 slices sourdough bread
  • Oil spray
  • ½ garlic clove
How to Make It
  1. 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.
  2. Whisk the oil, vinegar, lemon zest and juice, garlic, salt and pepper together in a medium bowl.
  3. Place the octopus in the bowl containing the marinade. Cover with cling film and refrigerate for 2 hours or overnight to marinate.
  4. Preheat a barbecue grill-plate or chargrill pan over medium–high heat.
  5. To make the salad, place the fennel, rocket, chickpeas and apple in a bowl. Drizzle over the lemon juice and toss gently to combine.
  6. 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.
  7. 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.
  8. 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.
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