Free Healthy Recipe - Chargrilled Octopus with Roasted Vegetable Salad and Hummus

Dairy free, Low sugar

The trick to this recipe is making sure you buy smaller, firm octopus as they are succulent and tender. Larger types are tougher and may put you off octopus forever!

1 kg cleaned baby octopus, halved if large
1 red capsicum cut into 2cm pieces
1 small eggplant, cut into 2cm pieces
spanish onions each cut into 8 wedges
2 zucchini cut into 2cm slices

Aged Balsamic Dressing
1/3 cup olive oil
1 clove garlic, chopped

Preheat oven to 200 degrees Celcius.

For aged-balsmaic dressing, combine oil, vinegar and garlic and season to taste. Place octopus in a glass or ceramic dish and add half the dressing. Cover and marinate for 1 hour in the fridge.

Combine capsicum, eggplant, onion and zucchini in a roasting pan and drizzle with olive oil. Roast for 30 minutes or until vegetables are tender and browned, turning once. Cool slightly and toss through fresh mixed herbs.

Drain marinated octopus and chargrill or barbeque over a high heat until just cooked. To assemble, spread hummus onto the plate, top with roasted vegetables and octopus and drizzle over remaining balsamic dressing.

Makes 6 servings

Scale recipe to serves

Prep Time: 60 mins
Cooking Time: 40 mins
Ready in: 100 mins

Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 1665 kj
Calories 398 kcal
Fat 25.7 g
Saturated Fat 4.1 g
Total Carbohydrate 8.5 g
Total Protein 31.3 g
Fibre 3 g

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