Barbecued baby octopus salad with mango salsa and chilli lime dressing


Barbecued baby octopus salad with mango salsa and chilli lime dressing

Photography by Ian Wallace


This flavour-packed salad is a rich source of protein, potassium and iron. Plus, it’s low in saturated fat.

Ingredients (serves 4)

  • 2 garlic cloves, crushed
  • 1 tbs soft brown sugar
  • 1 1/2 tsp five-spice powder
  • Juice of 1 lime
  • 1 small red chilli, finely chopped
  • 1kg baby octopus, beaks removed
  • Juice of 1 lemon
  • 100g bag Asian salad leaves
  • Mango salsa

  • 1 large ripe mango, peeled, chopped
  • 1/2 red onion, finely chopped
  • 2 small chillies, seeds removed, finely chopped
  • 1 tbs chopped coriander
  • 1 tbs extra virgin olive oil
  • Juice of 1 lime, or to taste


  1. Place the garlic, sugar, five-spice, lime juice, chilli and a little pepper in a bowl and stir to combine. Add octopus and stir well until evenly coated. Stand while you make the salsa.
  2. For the salsa, combine mango, onion, chilli, coriander, oil, lime juice and some salt and pepper in a bowl. Set aside.
  3. Preheat a barbecue or chargrill pan on medium-high heat.
  4. Cook octopus, in batches if necessary, for 2 minutes, turning, until tender and charred all over. Transfer to a bowl and squeeze over the lemon.
  5. Arrange salad leaves and octopus on plates, then top with the mango salsa.



delicious. – February 2010

delicious. – February 2010, Page 136
Recipe by Louise Pickford

Nutritional information

This information is per serve.

Protein Dietary Fibre
81.50g 2.20g
Fat Total Energy
10.60g 2088kJ
Fat Saturated Sodium
1.90g 1193mg
Carbohydrate Total Cholesterol
16.50g 257.00mg
Carbohydrate Sugars

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