Greek Octopus Salad
1kg cleaned baby octopus halved
100g baby spinach leaves
1 red onion sliced thinly
1/3 cup lemon juice
1 tblsp honey
4 cloves garlic crushed
1/4 tsp cayene pepper
100g feta cheese chopped
1 tblsp fresh shredded basil
1 tblsp shredded mint
250g cherry tomatoes halved
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.