Grilled Octopus Salad

A delish recipe from our friends at Farm to Fork

Serves 4
Preparation time 20 minutes
Cooking time 60-90 minutes


2 cups CousCous

500 g octopus tentacles

2 each bay leaves

1 onion (peeled and quartered)

1 carrot (peeled and chopped)

1 celery stick (chopped)

1 tbsp black peppercorns

250 ml Squeaky Gate extra virgin olive oil

1 tbsp sea salt flakes

125 ml Squeaky Gate white balsamic vinegar

1 clove garlic (crushed)

1 tbsp dried oregano, plus a pinch more

½ cup chopped continental parsley

1 lemon


Place the octopus into a medium saucepan with the bay leaves, onion, carrot, celery and peppercorns.

Pour over cold water, until the octopus is covered. Bring to a boil, and simmer gently with the lid on for 1 – 1½ hours turning and stirring constantly so it cooks evenly. Check if the octopus is cooked by cutting with some kitchen scissors it should easily snip without much resistance. Remove from the heat and allow to cool slightly in the liquid.

With a pair of tongs remove the octopus from the liquid and discard the liquid.

Heat a grill to high and sear the octopus for 2 – 3 minutes until heated through, and starting to crisp and char. Once done, remove from the grill and cut the octopus into 1 cm pieces.

Whisk the olive oil, salt, vinegar, garlic, and oregano in a bowl and add the octopus pieces, leave to marinate while you cook the pearl couscous.

Bring a large saucepan of salted water to a boil. Add CousCous and cook until tender for 8-10 minutes.

Drain and pour CousCous into a large mixing bowl, then add your marinated and grilled octopus with a little scoop of the marinade. Squeeze over the lemon, add a pinch more oregano, chopped parsley and a little sea salt to serve.

If you would like a little more punch add some more of the marinade.


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