• 500g Baby Octopus
  • ½ cup Balsamic vinegar
  • ⅓ cup orange juice
  • cracked black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 2 cloves garlic
  • 200g rocket
  • 1 roma tomato
  • 5 leaves Freshzest Parsley - Continental

Balsamic Octopus and Rocket Salad.


Preparation Time: 3-24 hours (marinating)

Cooking Time: 25 minutes

Serving Size: 2

  1. Defrost and wash the octopus, then combine with balsamic vinegar, orange juice, oil, sugar, garlic and pepper and allow to marinate for a minimum of 3 hours (overnight is best)
  2. Drain the octopus, reserving the marinade, and cook on a preheated hot char grill, barbeque or frying pan for 45 seconds each side or until just cooked
  3. Combine marinade and octopus in a saucepan and allow to reduce until reduced by half
  4. Serve with sliced tomato on a bed of rocket, and use the leftover marinade to drizzle over the salad.
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