Blog Menu

Chargrilled Octopus Salad

This delicious octopus salad is perfect for hot weather days - it's quick, easy and low-fat!

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 4


    •    2 tbsps olive oil
    •    lime wedges, to serve
    •    1 cup fresh mint leaves
    •    2 garlic cloves, crushed
    •    1 tbsp finely chopped shallot
    •    70g snow pea sprouts, trimmed
    •    2 tbsps finely grated fresh ginger
    •    1 large red chilli, deseeded, sliced
    •    1 yellow capsicum, deseeded, thinly sliced
    •    2 tbsps kecap manis (Indonesian sweet soy)
    •    500g baby octopus, cleaned, head removed, halved
    •    1/2 telegraph cucumber, halved lengthways, deseeded, sliced


  1. In a large bowl, combine the cucumber, capsicum, snow pea sprouts and mint leaves. Set aside.
  2. Combine the chilli, garlic, ginger, shallot, kecap manis and 1 tablespoon olive oil. Add the octopus and toss to coat.
  3. Heat the remaining oil in a non-stick frying pan over a high heat. Drain the octopus, reserving the marinade. Cook the octopus, turning often, for 2-3 minutes or until just golden. Return the reserved marinade to pan and toss until comes to the boil.
  4. Add the warm octopus and marinade to the salad and toss until combined. Serve with lime wedges.

This great family recipe is thanks to Taste Recipes at


Leave a comment

Please note, comments must be approved before they are published