Barbecued Octopus with Pepper Salad

Title: Barbecued Octopus with Pepper Salad

Categories: None

Yield: 4 servings

1 lb Octopus, small

1/4 c Olive oil

1/2 c Lemon juice

1 ts Oregano or marjoram, dried

1 md Bell pepper, green

1 md Bell pepper, red

1 md Bell pepper, yellow

MMMMM--DRESSING--

1/2 c Olive oil

1 tb Lemon juice

1 tb Red wine vinegar

1 Garlic clove; crushed

1 tb Parsley; finely chopped

1/2 ts Salt

Pepper

Cut octopus into strips or leave whole if small enough. Wash well and place in a glass bowl. Add oil, lemon juice, herbs and garlic. Cover

and place in refrigerator for 24 hours stirring occasionally. Cut capsicums into four lengthways, remove seeds and white membrane.

Brush outer skin with oil and place skin down on hot barbecue until

skins are well blistered, rub skins off with a towel. Arrange on

plates, alternating colours. Drizzle with half of the dressing and set aside. Heat barbecue to medium heat. Place Octopus on the

barbecue plate and cook for 15-20 minutes, turning frequently and splashing on a little marinade as they cook. Remove and pile into the centre of the pepper salad. Pour over remaining dressing and serve with fresh garden salad.

found on rec.food.recipes Stephanie da Silva (arielle

taronga.com),

moderator MMMMM