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
  1. Combine juice, honey, garlic, pepper and octopus in a large bowl, cover and refrigerate for 3 hours or overnight.
  2. Drain the octopus over a large bowl and reserve the marinade.
  3. Cook the octopus in batches on a heated oiled barbecue plate until tender.
  4. 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.
  5. Just before serving, place the octopus and marinade in a large bowl with remaining ingredients and toss the Greek Octopus Salad gently to combine.