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Barbecued baby octopus salad with mango salsa and chilli lime dressing

Name: Barbecued baby octopus salad with mango salsa and chilli lime dressing
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 2 garlic cloves, crushed; 1 tablespoon soft brown sugar; 1 1/2 teaspoons five-spice powder; Juice of 1 lime; 1 small red chilli, finely chopped; 1kg baby octopus, beaks removed; Juice of 1 lemon; 100g bag Asian salad leaves; 1 large ripe mango, peeled, chopped; 1/2 red onion, finely chopped; 2 small chillies, seeds removed, finely chopped; 1 tablespoon chopped coriander; 1 tablespoon extra virgin olive oil; Juice of 1 lime, or to taste

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25m

10m

Barbecued baby octopus salad with mango salsa and chilli lime dressing

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by Louise Pickford

Food stylist and author

Oct 03, 2015

A rich source in protein, this lively octopus salad combines the fresh summer flavours of mango and chilli lime.

2 garlic cloves, crushed
1 tablespoon soft brown sugar
1 1/2 teaspoons five-spice powder
Juice of 1 lime
1 small red chilli, finely chopped
1kg baby octopus, beaks removed
Juice of 1 lemon
100g bag Asian salad leaves

Mango salsa

1 large ripe mango, peeled, chopped
1/2 red onion, finely chopped
2 small chillies, seeds removed, finely chopped
1 tablespoon chopped coriander
1 tablespoon extra virgin olive oil
Juice of 1 lime, or to taste

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.
2.

For the salsa, combine mango, onion, chilli, coriander, oil, lime juice and some salt and pepper in a bowl. Set aside.
3.

Preheat a barbecue or chargrill pan on medium-high heat.
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.
5.

Arrange salad leaves and octopus on plates, then top with the mango salsa.