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Warm Octopus and Chorizo Salad

Preparation time:: 20 mins

Cooking time:: 15 mins

Serves:: 6

Recipe provided by: New Idea

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This salad's sure to satisfy the seafood and meat lovers in your family!

Ingredients

1kg frozen cleaned baby octopus, thawed
2 tsps piri-piri seasoning
1 tblsp dried oregano leaves
2 tsps finely grated lemon rind
1 tblsp lemon juice
1 tblsp olive oil
Salt and pepper, to taste
1 carrot, peeled
250g cherry tomatoes
100g baby rocket leaves
2 fresh chorizo sausages, thinly sliced
1 red onion, thickly sliced
Lemon wedges, to serve

Method

1. To prepare octopus, use kitchen scissors to cut heads from tentacles. Cut heads and larger tentacles in half. Place in a large bowl. Add seasoning, oregano, rind, juice and oil. Mix well. Season with salt and pepper. Refrigerate, covered, for 30 minutes.
2. Meanwhile, using a vegetable peeler, peel carrot lengthways into long, thin strips. Place in a large bowl with tomatoes and rocket.
3. Cook sausages in a heated, oiled grill pan (or barbecue hotplate) until browned on both sides. Drain on absorbent paper. Add to salad. Cook onion in same hot grill pan, turning occasionally, until soft. Add to salad.
4. Cook octopus, in three batches, in same hot grill pan, turning occasionally, for about 2 minutes, or until tender.
5. Add octopus to salad mixture. Toss to combine. Season with salt and pepper. Serve with lemon wedges.