Chargrilled Octopus And Haloumi Salad

Chargrilled Octopus And Haloumi Salad

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.

Recipe Information

Serves

4 people

Preparation

5 minutes

Cooking

6 minutes

Difficulty

Easy

Ingredients

    • 2 tbsp lemon juice
    • 1/3 cup (80ml) olive oil
    • 1/4 tsp chilli flakes
    • 1 tbsp oregano leaves
    • Salt and pepper
    • 1.25kg thawed octopus hands
    • cleaned
    • 200g haloumi
    • drained and cut into 1cm-thick slices
    • 3 roma tomatoes
    • cut into wedges
    • 150g green beans
    • trimmed and blanched
    • Lemon wedges
    • to serve

Steps

  1. In a large non-metallic bowl, mix the lemon juice, olive oil, chilli flakes, oregano, salt, and pepper. Add the cleaned baby octopus and toss to coat thoroughly. Cover the bowl and let it marinate in the refrigerator for 30 minutes to absorb the flavours.
  2. 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.
  3. 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.
  4. 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.

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