Name: Chargrilled octopus salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Cuisine: asian
Ingredients: 1/2 telegraph cucumber, halved lengthways, deseeded, sliced; 1 yellow capsicum, deseeded, thinly sliced; 70g snow pea sprouts, trimmed; 250.00 ml fresh mint leaves; 1 large red chilli, deseeded, sliced; 2 garlic cloves, crushed; 2 tsp finely grated fresh ginger; 20.00 ml finely chopped shallot; 40.00 ml kecap manis (Indonesian sweet soy); 36.40 gm olive oil; 500g baby octopus, cleaned, head removed, halved; Lime wedges, to serve

Chargrilled octopus salad

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Prep Time:
20 minutes

Cook Time:
5 minutes

Total Time:
25 minutes

Refreshing octopus salad, ideal for summer - simple, quick, and light!

Ingredients:

1/2 telegraph cucumber, halved lengthways, deseeded, sliced
1 yellow capsicum, deseeded, thinly sliced
70g snow pea sprouts, trimmed
250.00 ml fresh mint leaves
1 large red chilli, deseeded, sliced
2 tsp finely grated fresh ginger
20.00 ml finely chopped shallot
40.00 ml kecap manis (Indonesian sweet soy)
500g baby octopus, cleaned, head removed, halved

Instructions:

Combine crisp cucumber, vibrant capsicum, fresh snow pea sprouts, and fragrant mint leaves in a spacious bowl. Allow flavors to mingle.
Mix together the chili, garlic, ginger, shallot, kecap manis, and 1 tablespoon of olive oil. Toss in the octopus until evenly coated.
Heat the remaining oil in a non-stick frying pan over high heat. Drain the octopus, saving the marinade. Cook the octopus for 2-3 minutes, turning until golden. Add the reserved marinade to the pan and bring to a boil while tossing.
Combine the warm octopus and marinade with the salad, tossing until mixed. Serve with lime wedges.

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