Learn how to make a chargrilled octopus and haloumi salad that’s bursting with flavour. This dish combines tender octopus, golden haloumi, and fresh greens for a delicious and satisfying meal. Perfect for entertaining or a quick gourmet dinner, it’s easy to prepare and sure to impress. Pearl Seafoods provides premium-quality octopus, ensuring the best results for your cooking. Follow our step-by-step guide to create a restaurant-worthy dish at home. Order fresh octopus online from Pearl Seafoods for reliable delivery across Sydney.
Ingredients List
800g–1 kg octopus, cleaned
200g haloumi, sliced
2 tbsp olive oil
Juice of 1 lemon
½ tsp chilli flakes (adjust to taste)
1 tsp dried oregano
Salt and freshly ground black pepper, to taste
Mixed salad greens (about 120–150g)
1 small cucumber, sliced
1 punnet cherry tomatoes, halved
Fresh parsley or mint, chopped (optional, for garnish)
Extra lemon wedges, to serve
Steps
In a large non-metallic bowl, mix the lemon juice, olive oil, chilli flakes, oregano, salt, and pepper. Add the cleaned octopus and toss to coat thoroughly. Cover the bowl and let it marinate in the refrigerator for 30 minutes to absorb the flavours.
Preheat a barbecue hot plate to high heat. Cook the octopus for 3-4 minutes, turning frequently, until it is fully cooked and tender. Be cautious not to overcook, as it can become tough. Remove from the heat, cover, and keep warm.
Place the haloumi slices onto the hot plate and cook for 1-2 minutes on each side until golden and slightly melted. Remove from the heat and set aside.
Arrange the tomatoes and blanched green beans on a large serving platter. Top with the warm haloumi and cooked octopus. Serve immediately with lemon wedges for squeezing over.
