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Chargrilled Octopus with an Artichoke Salad

Octopus marinated in chilli, mint, and lemon, griddled and served with a fresh baby artichoke, fennel, and spinach salad.

HealthySeafoodGluten FreeSaladOctopus
Estimated Nutrition
Calories
511.3
kcal / serving
2045.2 kcal total
Carbs
21g
per serving
84.1 g total
Fat
28.1g
per serving
112.4 g total
Protein
44.6g
per serving
178.5 g total
Cook Time
130
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Cabernet Sauvignon Vinegar
Fruits
1
piece
Lemon
zest and juice only
Liquids
250
ml
Chicken Stock
NutsSeeds
3
sprigs
Thyme
fresh
2
piece
Bay Leaves
1
bulb
Garlic
cut in half horizontally
8
piece
Black Peppercorns
left whole
2
tbsp
Mint
fresh, roughly chopped
2
tbsp
Parsley
fresh, roughly chopped
2
sprigs
Thyme
fresh
1
tbsp
Parsley
chopped, for garnish
OilsFats
4
tbsp
Olive Oil
3
tbsp
Extra Virgin Olive Oil
Other
1
tsp
Honey
clear
Seafood
1
kg
Octopus
Vegetables
1
piece
Onion
thickly sliced
1
piece
Carrot
roughly chopped
1
stalk
Celery
roughly chopped
1
piece
Red Chilli
seeds removed and sliced
6
piece
Baby Artichokes
peeled, choke removed, sliced
1
piece
Fennel Bulb
thinly sliced, fronds reserved
15
g
Rocket Leaves
15
g
Baby Spinach
1
piece
Red Chilli
thinly sliced, for garnish

Method

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