Chargrilled Octopus and Haloumi Salad

Food Picture: 

Preparation Time

5 - 35 minutes

Cooking Time

6 minutes

Ingredients (serves 4)

  • 2 tablespoons lemon juice
  • 1/3 cup (80ml) olive oil
  • 1/4 teaspoon chilli flakes
  • 1 tablespoon oregano leaves
  • salt and pepper
  • 1.25kg baby octopus, cleaned
  • 200g haloumi, drained and cut into 1cm-thick slices
  • 3 roma tomatoes, cut into wedges
  • 150g green beans, trimmed and blanched
  • lemon wedges, to serve


  1. Combine lemon juice, olive oil, chilli flakes, oregano, salt and pepper in a large non-metallic bowl. Add the octopus and toss to coat evenly. Cover and refrigerate for 30 minutes.

  2. Heat a barbecue hot plate to high. Add the octopus and cook for 3-4 minutes, turning regularly until cooked through. (Take care not to overcook octopus or it will toughen.). Remove from heat, cover and keep warm.

  3. Place haloumi on the hot plate and cook for 1-2 minutes each side or until golden and starting to melt.

  4. Combine tomatoes and beans in a large serving plate. Top with haloumi and octopus. Serve immediately with lemon wedges.