• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. lemon, juiced

  3. 1 tablespoon dried oregano

  4. 1 clove garlic, crushed

  5. black pepper

  6. 500g cleaned baby octopus

  7. 1 tablespoon olive oil

  8. 1 Lebanese cucumber, diced

  9. 1 large vine ripened tomato, diced

  10. cup kalamata olives

  11. 100g Greek feta cheese

  12. cup flat-leaf parsley leaves, picked

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine olive oil, lemon juice, oregano, garlic and black pepper. Set aside.

  2. Pre-heat chargrill, barbeque or grill-pan until very hot. Drizzle octopus with a little olive oil to lightly coat. Cook on hot plate two minutes each side. Remove with tongs and place in dressing. Mix and return to hot plate and cook for a further two minutes. Repeat process one more time. This process allows the octopus to absorb the flavour of the marinade whilst changing the flavour of the dressing by heating the garlic.

  3. When the octopus has cooked, return it to the dressing and add cucumber, tomato, olives, crumbled feta and parsley. Toss gently to combine. Serve immediately.


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