Name: Chilli, lime and ginger barbecued octopus salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

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Ingredients

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