BBQd Occy & Salads

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BBQd Occy & Salads

Yield 4

Author Lucy Tweed

Cook time

1 Hour

Total time

1 Hour

Salads. Plural. Honestly… do not shy away from the labour of love involved in this recipe. Yes its a simple delight to eat… but simple = separated and so too is the cooking process. But worth every step.

Ingredients

• 600g Australian baby octopus, cleaned and cut
• Zest of 1/2 lemon, peel of the other half, then cut in half to grill.
• 1 tsp sea salt
• 1 tsp dry oregano leaves
• 1 tbsp olive oil
• 50g diced pancetta
• 1 kg peeled potatoes, cut into 2 cm cubes
• 1-2 tbsp chicken stock powder
• Juice and peel of half a lemon
• 2-3 tbsp chopped parsley
• 1 tbsp finely chopped dill
• 2-3 tbsp extra-virgin olive oil
• 1 tbsp white vinegar
• 1/4 red onion, thinly sliced
• 3 medium or 2 large tomatoes, roughly chopped
• 2 tbsp olive oil
• 1/2 clove crushed garlic
• Big pinch of salt
• 1/2 cup pitted kalamata olives, roughly chopped
• 2 cucumbers, peeled and cut into diagonal wedges
• Small handful of fresh basil leaves
• 1 tbsp fresh oregano leaves
• 3 tbsp goat's curd
• 4 tbsp Greek yoghurt

Instructions

1. Marinate cleaned octopus in lemon zest, sea salt, dry oregano, and olive oil. Add diced pancetta on top (don’t stir in). Set aside.
2. Boil potatoes with chicken stock powder, sea salt, and lemon peel until fork-tender. Drain and toss with parsley, dill, extra-virgin olive oil, and white vinegar.
3. Place potatoes on a bed of sliced red onions. Allow to cool or refrigerate for extra chill.
4. In a separate bowl, mix tomatoes, olive oil, crushed garlic, salt, olives, cucumber wedges, basil leaves, and torn oregano. Toss only just before serving.
5. Blend goat's curd with Greek yoghurt until smooth. Stir through an additional third cup of Greek yoghurt for a creamy sauce base.
6. Preheat the grill. Grill pancetta and octopus until charred and colored, turning frequently (5-7 minutes). Grill lemonhalves face down.
7. Squeeze grilled lemon over octopus and pancetta when done.
8. Serve by adding a dollop of goat's curd Greek yoghurt to a plate. Top with tomato-cucumber-olive salad and a bed of salt and vinegar potatoes. Place grilled lemon octopus and pancetta on top. Drizzle with chimichurri or Salmoriglio for a tangy, herby finish.

Nutrition Facts

Calories

633

Fat

30 g

Sat. Fat

5 g

Carbs

59 g

Fiber

9 g

Net carbs

49 g

Sugar

8 g

Protein

34 g

Sodium

1751 mg

Cholesterol

81 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

Tips n Tricks:

• You could use calamari if baby occy hard to find. I always try for aussie seafood.and ask the monger to clean it fr you if you cannot. 

• POTATOES! These are future salad ingredients right here… make extra, they are divine… even in a toasted sambo w ham and cheese and strong mustard.

• Do not toss the tomatoes… let them sit in sweetness. They will be so much more delicious if you do. 

• A salmorriglio is a very simple blend of oregano, parsley, oil, salt, pepper and then you can add vinegar, chilli, sugar, other herbs… whatever you wish