BBQ Baby Octopus with Greek Salad

BBQ baby octopus

Serves 4:

1.25kg baby octopus, cleaned
Juice of 1 lemon
3/4 cup olive oil
4 garlic cloves, crushed
3 tablespoons dried oregano
Salt and pepper, to taste
1/2 bunch flat leaf parsley, chopped
Lemon wedges
Greek salad, to serve

1. Squeeze lemon juice into a large bowl. Add squeezed lemon halves, olive oil, garlic, oregano and octopus. Toss to coat. Cover and refrigerate for 30 minutes, or ideally over night.
2. Heat a barbecue flat plate over high heat. Add drained octopus and cook, turning regularly for about 5-10 minutes, or until octopus is cooked through. Season with salt and pepper.
Transfer octopus onto a large serving plate. Sprinkle with parsley. Serve with lemon wedges and Greek salad


Greek salad recipe

3 Roma tomatoes, cut into wedges
2 Lebanese cucumbers, halved and sliced
1 Spanish onion, halved and thinly sliced
200g block of Greek style Fetta cheese, diced into cubes
100g Kalamata olives
1/2 bunch chopped continental flatleaf parsley
Extra Virgin Olive Oil, Salt and Pepper to taste

Combine tomatoes, cucumbers, Spanish onion, Fetta, olives and parsley in a large bowl. Season with salt and pepper, and drizzle with extra virgin olive oil.