Oriana’s Char-grilled Octopus with Feta and Watermelon Salad

Oriana contributed this recipe to the Johnson Family potluck for Mom’s (Jacqueline Johnson’s) 75th birthday. To date, Ori is the only one we know who has made and eaten this recipe and we can’t wait for that to change. Eat up, everyone!

Serves 4
400gm baby octopus
200gm rocket leaves
1 bunch Italian parsley
1⁄2 red onion
1 tbsp lemon juice or LemonFresh juice
Lupi Extra Virgin Olive oil
1 tsp chilli flakes
Salt and pepper
200gm creamy feta

500gm watermelon
1 tsp Sambuca liqueur
1 tbsp balsamic vinegar
15 mint leaves
5 watercress leaves
Black pepper

Method:

1. Pre-heat the bbq grill for the octopus.
2. Prepare the salad leaves by mixing the rocket leaves with the parsley leaves and some finely sliced red onion.
3. Prepare a dressing of lemon juice, olive oil, chilli flakes, salt and pepper, but do not dress until ready to serve.
4. Cut the feta and watermelon into approximately 2cm cubes. Collect any watermelon juice and add to the Sambuca and balsamic. Dress the watermelon with the Sambuca balsamic mixture.
5. Mix the mint and watercress with the watermelon and feta and sprinkle with some cracked black pepper.
6. Pat the baby octopus dry. Lightly oil the octopus and season with salt and pepper. Grill over high heat, squeeze a little lemon juice over as they come off the grill.
7. Dress the leaves, divide evenly between plates. Top with watermelon and feta, and then the grilled octopus.