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Baby Octopus Salad

This spicy seafood salad is served with a chilli garlic dressing and is really fast to prepare.


  • Salad

  • Chilli Garlic Dressing


  • Salad:

  • 1.

    Place the squid and olive oil in a bowl, sprinkle with salt and pepper and toss to combine.

  • 2.

    Preheat a barbecue or frying pan until hot. Cook the octopus for 1 to 2 minutes each side, or until just cooked. Don’t overcook or the octopus will be tough.

  • 3.

    Place the cos, mint and coriander in a bowl. Place the octopus on top of the salad, pour the chilli garlic dressing over and toss to combine.

  • Chilli Garlic Dressing:

  • 1.

    Place the garlic, chilli, coriander root and salt in a mortar and pestle and pound into a paste.

  • 2.

    Add the sugar, lime juice and fish sauce and stir to combine.

  • 3.

    Alternatively, process in a food processor or blender until smooth.

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Andrew Graham

Sparkling Whites, Chardonnay and Pinot Noir are the best wines to pair with Baby Octopus Salad.


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