Ingredients (serves 4)
- 16baby octopus, 4-5cm long
- 2 cloves Garlic, crushed
- a few sprig Thyme
- 1 red chilli, roughly sliced
- extra virgin Olive oil
- 4 good handfuls mixed salad leaves
For the lime dressing:
- juice of 3 limes
- 100ml groundnut oil
- 100ml extra virgin Olive oil
How to:
- Put the octopus in a bowl with the garlic, thyme and chilli. Add enough olive oil to barely cover the octopus, and toss to mix. Cover and leave in the fridge to marinate for 4-6 hours if possible.
- To make the lime dressing, pour the lime juice into a bowl. Add the oils and whisk vigorously until thickened.
- Heat a cast-iron stove-top grill until smoking hot. Remove the octopus from the marinade and place on the hot grill. Cook quickly for a few minutes on each side until slightly charred. Cook in batches if necessary.
- To serve, arrange the salad leaves attractively on a large platter. Top with the cooked octopus and drizzle with the lime dressing.
*Recipe via Good Food Channel
