Recipes

Combine juice, honey, garlic, pepper and octopus in a large bowl, cover and refrigerate for 3 hours or overnight.

Drain the octopus over a large bowl and reserve the marinade.

Cook the octopus in batches on a heated oiled barbecue plate until tender.

Meanwhile place the reserved marinade in a small saucepan and bring to boil, reduce heat and simmer uncovered about 5 minutes or until marinade reduces slightly and then cool.

Just before serving, place the octopus and marinade in a large bowl with remaining ingredients and toss the Greek Octopus Salad gently to combine.