Seafood Recipes

Chargrilled Octopus And HaloumiSalad

Chargrilled octopus and golden haloumi served over salad greens, cucumber and cherry tomatoes with lemon.

Chargrilled Octopus And Haloumi Salad
4 People
Serves
5 Mins
Prep Time
5 Mins
Cook Time
Easy
Difficulty
Mediterranean
Cuisine
ABOUT THIS

About This Recipe

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

  1. 800g–1 kg octopus, cleaned
  2. 200g haloumi, sliced
  3. 2 tbsp olive oil
  4. Juice of 1 lemon
  5. ½ tsp chilli flakes (adjust to taste)
  6. 1 tsp dried oregano
  7. Salt and freshly ground black pepper, to taste
  8. Mixed salad greens (about 120–150g)
  9. 1 small cucumber, sliced
  10. 1 punnet cherry tomatoes, halved
  11. Fresh parsley or mint, chopped (optional, for garnish)
  12. Extra lemon wedges, to serve

Method

  1. 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 and marinate in the refrigerator for 30 minutes.
  2. Preheat a barbecue hot plate to high heat. Cook the octopus for 3-4 minutes, turning frequently, until fully cooked and tender. Be careful not to overcook it, as it can become tough. Remove from the heat, cover and keep warm.
  3. Place the haloumi slices onto the hot plate and cook for 1-2 minutes on each side, until golden and slightly melted. Remove and set aside.
  4. Arrange the mixed salad greens, cucumber and cherry tomatoes on a large serving platter. Top with the warm haloumi and chargrilled octopus. Serve immediately with lemon wedges for squeezing over.
From Our Kitchen

Chef's Tip

For perfectly chargrilled octopus, high heat and quick cooking are essential to achieve a light smoky char while keeping the meat tender and succulent. The salty richness of the haloumi pairs beautifully with the fresh lemon and oregano, creating a balanced Mediterranean-style dish that feels both light and indulgent. Grill the haloumi just until golden on the outside and soft in the centre, and serve the salad immediately while the octopus and cheese are still warm for the best texture and flavour contrast.

FEATURED

Featured Product

Frozen baby octopus arranged on black slate with crushed ice and lemon

Frozen Baby Octopus

1kg

Tender baby octopus, flash-frozen to keep it sweet and clean-tasting,...

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NUTRITION

Nutrition Per Serving

  • Calories 310 kcal
  • Total Fat 17.0 g
  • Total Carbohydrate 6.0 g
  • Protein 34.0 g
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