Flavorite Hydroponic Tomatoes -

Grilled octopus salad

 

This will take you: 20 mins + 1 hour marinating time

Serves: 6

1kg baby ocotpus, cleaned

1/2 cup (125ml) olive oil

2 garlic cloves, crushed

1 teaspoon grated ginger

1 red chilli, finely chopped

250g conchita cherry tomatoes, halved

1/2 cup (125ml) extra-virgin olive oil

1/4 cup (60ml) balsamic vinegar

baby rocket, crusty bread, green olives to serve

 

Combine octopus, olive oil, garlic, ginger and chilli in a large bowl. Cover and refridgerate for 1 hour to marinate. Preheat barbecue on high heat. Drain octopus, reserving marinade. Cook octopus on flat plate for 10 minutes, brushing frequenly with marinade, until the octopus curl and turn dark red.

Meanwhile, combine tomatoes with extra-virgin olive oil and balsamic vinegar in a serving bowl. Slice octopus and toss through the salad while still warm. Gently stir through rocket leaves and serve with crusty bread and olives.