Octopus with lemon, parsley and caper salad

Serves 4 This recipe appeared in the Dec/Jan 2008 issue of Gourmet Traveller WINE.

Place octopus pieces in a bowl with 2 tbsp olive oil, season with sea salt and freshly ground black pepper and combine mixture well. Cook octopus over a medium heat on a barbecue for 10 minutes or until tender, turning occasionally. Transfer octopus to a serving bowl. Add lemon segments, parsley, capers, remaining olive oil and lemon juice and serve as part of seafood mezedes platter.