Chargrilled baby octopus salad
Curtis Stone’s exciting salad of grilled baby octopus with chilli, lime and thyme will get your taste buds tingling. Serves 4.
METHOD
1) 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 four to six hours
if possible.
2) To make the lime dressing, pour the lime juice into a bowl. Add the oils and whisk vigorously until thickened.
3) 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.
4) To serve, arrange the salad leaves on a large platter. Top with the cooked octopus and drizzle with the lime dressing.
INGREDIENTS
16 baby octopus, 4-5cm long
2 garlic cloves, crushed
A few thyme sprigs
1 fresh 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