A rich source in protein, this lively octopus salad combines the fresh summer flavours of mango and chilli lime.
Barbecued baby octopus salad with mango salsa and chilli lime dressing
WRITTEN BY:
Eileen
SERVES:
4
NUTRITION:
Rich Source of Protein
DIFFICULTY
Easy
TIME
25 minutes
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Method
1.
Place the garlic, sugar, five-spice, lime juice, chilli and a little pepper in a bowl and stir to combine. Add octopus and stir well until evenly coated. Stand while you make the salsa.
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2.
For the salsa, combine mango, onion, chilli, coriander, oil, lime juice and some salt and pepper in a bowl. Set aside.
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3.
Preheat a barbecue or chargrill pan on medium-high heat
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4.
Cook octopus, in batches if necessary, for 2 minutes, turning, until tender and charred all over. Transfer to a bowl and squeeze over the lemon
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5.
Arrange salad leaves and octopus on plates, then top with the mango salsa
Shopping List
Ingredients
1.
2 garlic cloves, crushed
2.
1 tablespoon soft brown sugar
3.
1 1/2 teaspoons five-spice powder
4.
Juice of 1 lime
5.
1 small red chilli, finely chopped
6.
1kg baby octopus, beaks removed
7.
Juice of 1 lemon
8.
100g bag Asian salad leaves
9.
MANGO SALSA
10.
1 large ripe mango, peeled, chopped
11.
1/2 red onion, finely chopped
12.
2 small chillies, seeds removed, finely chopped
13.
1 tablespoon chopped coriander
14.
1 tablespoon extra virgin olive oil
15.
Juice of 1 lime, or to taste
