Chargrilled Octopus And Haloumi Salad

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.