Name: Chargrilled Octopus Salad Recipe
Total time: 25 min
Yield: 4
Cuisine: Asian

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This delicious octopus salad is perfect for hot summer days-it's quick, easy and low-fat

How to make Chargrilled Octopus Salad Recipe

Kim Meredith

Crawler

Asian

<p>This delicious octopus salad is perfect for hot summer days-it's quick, easy and low-fat</p>

Telegraph cucumber,  halved lengthways,  deseeded,  sliced

Yellow capsicum,  deseeded,  thinly sliced

Snow pea sprouts,  trimmed

Fresh mint leaves

Large red chilli,  deseeded,  sliced

Garlic Cloves,  Crushed

Finely Grated Fresh Ginger

Finely chopped shallot

Kecap manis

Olive oil

Baby octopus,  cleaned,  head removed,  halved

In a large bowl, combine the cucumber, capsicum, snow pea sprouts and mint leaves. Set aside.

step 1

Combine the chilli, garlic, ginger, shallot, kecap manis and 1 tablespoon olive oil. Add the octopus and toss to coat.

step 2

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.

step 3

Add the warm octopus and marinade to the salad and toss until combined. Serve with lime wedges.

step 4

Taste