Method

1 Preheat your grill pan to medium high.

2 Lightly score the octopus with a sharp knife. Lightly season with salt and pepper and drizzle with olive oil.

3 Place the octopus on the grill and allow it to cook at a high temperature for 3 to 4 minutes. Squeeze over the lime juice and balsamic vinegar, and sprinkle on a little black pepper.

4 Place the shallots, sad greens and the octopus in a large salad bowl and toss to combine.

5 Divide the green salad and octopus between 4 serving plates and serve with a cup of hot white rice and a wedge of lime on the side.