Greek Grilled Baby Octopus Salad

Ingredients

• 4 kipfler potatoes, sliced into 5mm slices
• 3 tablespoons olive oil
• 1 garlic clove, finely chopped
• 8 baby octopus, cleaned and cut into bite sized pieces
• 1/2 lemon, juice of
• 1/2 cup kalamata olive, pitted
• 1 bunch rocket
• 4 tablespoons fresh mint, roughly chopped
• 2 tablespoons fresh oregano, roughly chopped
• 1 lemon, cut into 4 wedges

Directions

1. 1

   Place potato slices in a saucepan, cover with cold water and bring to the boil. Boil for 2 minutes and drain thoroughly.

2. 2

   Heat olive oil in a pan, add garlic and potatoes and saute until potatoes are light golden.

3. 3

   Char-grill or BBQ the octopus until opaque. (Don't over cook as the octopus will continue to cook after it is removed from the heat).

4. 4

   Combine warm octopus and potatoes with lemon juice, olives, rocket and herbs.

5. 5

   Serve warm with lemon wedges.