Octopus Salad

Easy and delicious. Serves 6 as an entree or more as part of a buffet.


1 red onion, finely sliced
2 medium red capsicum, each cut into 8 lengths
1kg baby octopus, cleaned
200g rocket
1/3 cup flat leaf parsely, chopped

Dressing80ml extra virgin olive oil
2 tbsb red wine vinegar
2 tsp caster sugar
2 tsp Dijon mustard
1 tsp salt

Making it1. Combine all dressing ingredients and stir until sugar dissolved
2. Separate hoods from octopus, chop legs into four. Place in a bowl, and cover with boiling water for 30 seconds then drain
3. Heat barbecue to hot (or grill plate if indoors), brush lightly wiht olive oil
4. Cook capsicum until tender (but not falling apart) and set aside
5. Cook octopus for 3-4 minutes
6. Toss capsicum and octopus with dressing and parsely, add cracked pepper if desired
7. Place rocket on a serving tray, then top with octopus

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