Easy Octopus Salad

Steps

1. Finely chop half of the chilli and thinly slice the rest. In a bowl, mix the finely chopped chilli with garlic, lime zest, half the lime juice, and half the olive oil. Season with salt and pepper, then add the octopus and toss until well coated. Cover and refrigerate for 10 minutes to marinate.
2. In the meantime, combine the diced mango, avocado, onion, coriander, and the remaining lime juice and olive oil in a separate bowl. Season with salt and pepper to taste, then set aside.
3. Heat a barbecue or chargrill pan over medium-high heat. Grill the octopus in batches, if necessary, for 5-6 minutes, turning frequently, until charred and cooked through. Remove from the grill and cut into bite-sized pieces.
4. Combine the grilled octopus and baby spinach with the mango mixture in a large bowl. Gently toss to mix. Serve the salad topped with the sliced chilli and lime wedges on the side.