Chargrilled octopus salad

Cooking Salads Chargrilled octopus salad

This delicious octopus salad is perfect for hot summer days - its quick, easy and low-fat!

Lables: High protein Low carb Low kilojoule Low sugar Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. In a large bowl, combine the cucumber, capsicum, snow pea sprouts and mint leaves. Set aside.
  2. Combine the chilli, garlic, ginger, shallot, kecap manis and 1 tablespoon olive oil. Add the octopus and toss to coat.
  3. Heat the remaining oil in a non-stick frying pan over a high heat. Drain the octopus, reserving the marinade. Cook the octopus, turning often, for 2-3 minutes or until just golden. Return the reserved marinade to pan and toss until comes to the boil.
  4. Add the warm octopus and marinade to the salad and toss until combined. Serve with lime wedges.

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1/2 telegraph cucumber, halved lengthways, deseeded, sliced
1 yellow capsicum, deseeded, thinly sliced
70g snow pea sprouts, trimmed
1 cup fresh mint leaves
1 large red chilli, deseeded, sliced
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
1 tbsp finely chopped shallot
2 tbsp kecap manis
2 tbsp olive oil
500g baby octopus, cleaned, head removed, halved
Lime wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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