Instructions
- To quick pickle the onions; mix together the sugar, salt and vinegar, stir to dissolve. Add the sliced red onions. Set aside until required.
- Prepare your barbecue for direct cooking over high heat (230°C to 290°C).
- In a dish, coat the octopus with olive oil, garlic, dried oregano, chilli flakes, salt and pepper.
- To make the dressing, mix together 1 ½ tablespoons of olive oil with 1 ½ tablespoons of the pickle liquid.
- Once the barbecue has preheated, brush the cooking grills clean. Place the lemon halves onto the cooking grill, cut side down and sear over direct high heat for 2 to 3 minutes, or until caramelised, remove from the barbecue and set aside. Grill the octopus tentacles over direct high heat for 6 to 8 minutes, turning once, halfway through the cooking time. Remove the tentacles from the barbecue and set aside to rest for a couple minutes.
- Once the barbecue has preheated, brush the cooking grills clean. Place the lemon halves onto the cooking grill, cut side down and sear over high heat for 2 to 3 minutes, or until caramelised, remove from the barbecue and set aside. Grill the octopus tentacles over high heat for 6 to 8 minutes, turning once, halfway through the cooking time. Remove the tentacles from the barbecue and set aside to rest for a couple minutes.
- Drain the red onion slices. Toss the pickled red onion together with the cherry tomatoes, capers and parsley. Lightly drizzle the salad dressing over the tomato mixture.
- Slice the octopus into 1cm slices. Serve the octopus with the salad and caramelised lemon.
Quick pickled onions:
Dressing:
Try Weber Connect
For Smart Barbecuing
