Warm octopus and olive salad

  • 8 mins cooking
  • Serves 4
  • Print


Warm octopus and olive salad
  • 1 kilogram cleaned baby octopus
  • 3 clove garlic, sliced thinly
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 3 teaspoon dried oregano leaves
  • 1/2 small (50g) red onion, finely chopped
  • 3 fresh bay leaves
  • 2 tablespoon olive oil
  • 1 tablespoon finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 1/2 cup (75g) seeded black olives
  • 90 gram mesclun
  • 125 gram grape tomatoes, halved


Warm octopus and olive salad
  • 1
    Place octopus in a medium heatproof bowl. Pour boiling water over octopus to cover; stand for 2 minutes, drain. Combine octopus in a large bowl with garlic, parsley, oregano, onion, bay leaves, oil, rind and juice. Cover, and refrigerate for 30 minutes.
  • 2
    Cook olives on a heated oiled barbecue plate (or grill or grill pan) until hot. Transfer to a medium bowl with the mesclun and tomatoes; toss gently.
  • 3
    Cook octopus on a heated oiled barbecue plate; add to salad. Serve with lemon wedges.