lunch · gluten-free
Grilled octopus with watermelon
Tender braised octopus charred on the grill and served with cold watermelon, feta, herbs and a sharp lemon-oregano dressing.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and molluscs.
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Shopping list
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Equipment
You'll need: Grill or smoker.
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Method
-
1
Simmer the octopus in a pot of water with the bay, lemon and peppercorns, very gently, for 50-70 minutes until a knife slides easily into the thickest part. Cool in the liquid.
-
2
Cut off the tentacles, toss with olive oil and a pinch of salt.
-
3
Whisk the dressing: olive oil, lemon juice, oregano, chili and salt.
-
4
Grill the tentacles over high heat for 2-3 minutes a side until charred and crisp at the edges.
-
5
Arrange the watermelon, onion and feta on a platter, add the octopus, spoon over the dressing and scatter with herbs and flaky salt.
