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Barbecued baby octopus salad with mango salsa and chilli lime dressing
Barbecued baby octopus salad with mango salsa and chilli lime dressing
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Protein-packed octopus salad with vibrant mango and zesty chili lime flavors.
Ingredients:
  • 2 garlic cloves, crushed
  • 16.00 gm soft brown sugar
  • 1 1/2 tsp five-spice powder
  • Juice of 1 lime
  • 1 small red chilli, finely chopped
  • 1kg baby octopus, beaks removed
  • Juice of 1 lemon
  • 100g bag Asian salad leaves
  • 1 large ripe mango, peeled, chopped
  • 1/2 red onion, finely chopped
  • 2 small chillies, seeds removed, finely chopped
  • 20.00 ml chopped coriander
  • 18.20 gm extra virgin olive oil
  • Juice of 1 lime, or to taste
Instructions:
  • In a bowl, combine garlic, sugar, five-spice, lime juice, chili, and a dash of pepper. Mix well. Add octopus and toss until coated. Let it marinate while preparing the salsa.
  • Prepare the salsa by mixing together mango, onion, chili, coriander, oil, lime juice, salt, and pepper in a bowl. Set aside.
  • Heat up a barbecue or chargrill pan over medium-high heat.
  • Sear octopus in batches, cooking for 2 minutes until tender and charred. Finish by transferring to a bowl and squeezing fresh lemon juice over the top.
  • Place a bed of fresh salad leaves and tender octopus slices on plates, then generously spoon the vibrant mango salsa on top.

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