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Grilled Baby Octopus & Calamari Salad
This beautiful and fresh Greek inspired salad is the perfect starter for any dinner party or summer meal.
Prep Time: 00:15
Cook Time: 00:10
lemon oregano dressing:
1/2 cup olive oil
1/4 cup lemon juice
1 zest of lemon
1 small garlic clove, minced
1/2 teaspoon dried oregano
salt and pepper
for the salad:
2 squid tubes, sliced into rings
8 - 12 baby octopi, washed
200 g heirloom tomatoes cut into halves
1 juice of lemon
1 lemon, sliced
1 red chilli, sliced
2 tbsp olive oil
chopped fresh oregano
500 g of fresh baby spinach
1Place baby octopi, squid rings, tomatoes, lemon juice, sliced lemon and chilli, olive oil, oregano, salt & pepper in a bowl, and toss together to marinate while preparing remainder of ingredients.
2To make the dressing:
3Whisk all ingredients together in a small bowl, and set aside.
4Prepare a layer of baby spinach on each serving plate, and drizzle half of the dressing between the plates. Set aside.
5Heat BBQ hotplate or grill until hot, then place all marinated ingredients onto grill in a single layer. Turn gently until evenly grilled on all sides - about 3-4 minutes.
6Layer equal amounts of the hot charred ingredients over baby spinach on serving plates, and drizzle over remaining dressing, and top with fresh oregano leaves.
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