Chargrilled octopus salad

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

Recipe «Chargrilled octopus salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.