Barbecued Baby Octopus Salad With Mango Salsa And Chilli Lime Dressing

Steps

1. In a bowl, mix the garlic, brown sugar, five-spice, lime juice, chopped chilli, and a pinch of pepper. Add the baby octopus and toss to coat evenly. Let it marinate while you prepare the salsa.
2. To make the salsa, combine the mango, red onion, chilli, coriander, olive oil, lime juice, and a pinch of salt and pepper in a bowl. Stir gently and set aside.
3. Heat a barbecue or chargrill pan over medium-high heat until hot.
4. Grill the octopus in batches, if needed, for about 2 minutes per side, or until tender and slightly charred. Place the cooked octopus in a bowl and squeeze lemon juice over the top.
5. On serving plates, arrange the salad leaves as a base. Top with the grilled octopus and spoon the mango salsa over the top. Serve immediately.