Rated 4 out of 5 based on 4 votes
- 2 kg baby octopus
- 3 L water
- 1 x spanish onion
- 1 bunch shallots
- 300 g danish fetta
- 1 handful olives
- 1 handful sun dried tomatoes
- 2 x freash tomatoes
- 2 x cucummbers
- 3 splashes balsamic vinegar
- 4 splashes olive oil
- 1 pinch salt n pepper
- 1 bunch rocket lettuce
- 2 cloves fresh crushed garlic
- 7 tspn sweet chilli sauce
- 5 tspn bbq sauce
to prepare the salad
add lettuce,sun dried tomatoes,fresh tomatoes,cucumber,Spanish onion,danish fetta,shallots and the rocket lettuce into a bowl what ever size you like to cut them up , i prefer medium side chunks.
place them all in a large bowl and cover and place in the fridge till BBQ octopus is cooked up.
Prepare your octopus by cleaning out the head to make sure it is all clean.
bring to the boil 3ltrs of water and place the octopus in and turn down to a simmer and leave it of 10 mins
mix garlic, sweet chill and BBQ sauce together and pour over octopus and mix then
heat up the BBQ and cook octopus on the open flame to make it smokey and the legs crispy.
and with the remainder of the sauce move the octopus to the flat BBQ burner and pour on top till all heated through and sticky.
now combine the bbq octopus and salad together and dress with salt n pepper ,balsamic vinegar and olive oil and sprinkle the olives over and serve.