Name: Octopus and Beetroot Salad
Prep time: 10 min
Cook time: 3 h 40 min
Yield: 4
Ingredients: 800g clean octopus legs 2 garlic cloves 1 tablespoon fresh oregano 1 teaspoon cracked black pepper 4 large beetroots 100g soft goat cheese 2 cups of spinach 1 tablespoon balsamic vinegar 1 tablespoon extra virgin olive oil (plus extra for cooking) Where to buy The Fish Man Constitution Dock Fresh Fish Mures Tasmania Wilson’s Seafoods Factory Outlet Tasmanian Gourmet Seafoods Mures Fishing - outlet Ashmores Southern Fish Markets Kyeema Seafoods Lobster Shack Tasmania Stanley Seafood Sales Peter and Una Seafoods &nbsp

Method

Clean

If the octopus legs have skin on, sprinkle salt on your fingertips for grip, then pull the skin off and discard. Rinse legs and set aside.

Marinade

Crush garlic, finely chop oregano and mix with extra virgin olive oil. Pour over the octopus, then grind over with black pepper. Marinate for 3+ hours.

Salad

Lightly coat beetroot in olive oil and roast on a tray for 30 minutes or until cooked through. Cool, peel, dice and toss with balsamic, goat cheese, spinach and olive oil.

Grill

Heat flat BBQ grill (or frying pan) on very high. Grill the octopus legs for about 8 minutes, turning often. The octopus is cooked through when it’s firm to touch and white all the way through.

Serve immediately with salad.