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Chargrilled octopus and haloumi salad
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Prep Time:
5 minutes
Cook Time:
6 minutes
Total Time:
11 minutes
Indulge in a mouthwatering salad with grilled octopus and savory haloumi for a truly delicious dish.
Ingredients:
  • 42.00 gm lemon juice
  • 80ml olive oil
  • 1/4 tsp chilli flakes
  • 20.00 ml oregano leaves
  • salt and pepper
  • 1.25kg baby octopus, cleaned
  • 200g haloumi, drained and cut into 1cm-thick slices
  • 3 roma tomatoes, cut into wedges
  • 150g green beans, trimmed and blanched
  • lemon wedges, to serve
Instructions:
  • In a large non-metallic bowl, mix together lemon juice, olive oil, chili flakes, oregano, salt, and pepper. Add the octopus and coat evenly. Chill in the refrigerator for 30 minutes.
  • Preheat a sizzling barbecue hot plate until it's piping hot. Sear the octopus for 3-4 minutes, flipping it frequently until perfectly cooked. Be mindful not to overcook the octopus to maintain its tenderness. Once done, set it aside, cover, and keep it cozy.
  • Lay the haloumi on the hot plate and cook until golden and beginning to melt, approximately 1-2 minutes per side.
  • On a large serving plate, arrange the tomatoes and beans. Layer with haloumi and octopus. Serve right away with lemon wedges.

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