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Grilled Octopus Salad with Lemongrass Ginger Dressing

Check out this delicious recipe from Episode 1 of River Cottage Australia.

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  • To Prepare the Octopus:

  • 1 whole octopus, cleaned

  • 1 bay leaf

  • Handful pepper corns

  • Teaspoon of red wine vinegar

  • For the Salad:

  • 1 cup cherry tomatoes halved

  • 1 cup shredded green and red baby capsicum (substitute capsicum if baby capsicum unavailable)

  • 1 cup cucumber, seeded, peeled and diced

  • 1 cup spring onions coarsely sliced

  • For the Dressing:

  • Olive oil

  • 2 lemongrass stalks

  • 3cm knob finely grated ginger

  • Juice of one lime

  • Salt

  • Pepper


  • 1.

    Start by bringing enough water to generously cover the octopus to the boil. Add the bay leaf, peppercorns and the vinegar. Put the octopus into the pot and simmer until tender (this should take about 40 mins).

  • 2.

    Let the octopus cool in the simmering liquid and then clean the skin and tentacles. The skin should slip off quite easily under your hands.

  • 3.

    Before you BBQ the octopus, prepare your salad dressing. In a mortar and pestle, pound your lemon grass stalks and gradually work in the grated ginger, make sure you include all the ginger juice, and the olive oil. Allow to steep. The dressing should be sweetly lemon scented from the lemongrass with a little heat from the ginger. Strain the pounded oil and whisk in enough lime juice to balance, then season with salt and pepper.

  • 4.

    Put the salad ingredients in a large bowl and get ready to grill your octopus.

  • 5.

    Grill the octopus on a BBQ until charred. Cut into chunks and toss with the dressing and the salad vegetables. The octopus will absorb the dressing and the liquid from

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