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Chorizo And Octopus Salad

 
Type of Dish: Main
Serves:
4
Prep Time:
Marinating Time:
Cooking Time:
Primary Ingredient:
Best Suited for: Lazy Sundays

Goes Well With

Ingredients

  • 2
    whole
    Chorizo Sausages
    sliced diagonally
  • 8
    small
    Octopus
  • 2
    clove(s)
    Garlic
    crushed
  • 4
    tbsp
    Olive Oil
  • 4
    medium
    Kipfler Potatoes
    steamed or boiled and peeled
  • 1
    whole
    Butter Lettuce
    washed and dried
  • 12
    whole
    Cherry Tomatoes
    ripe, and halved
  • 1
    tsp
    Sugar
  • 2
    tsp
    Fresh Thyme
    or 1 tsp dried thyme
  • 12
    whole
    Fresh Mint
    finely sliced
  • 1
    bunch(es)
    Fresh Chives
    finely sliced
  • 1
    cup(s)
    Extra Virgin Olive Oil
  • 1
    tsp
    Sea Salt
    or to taste
  • 1
    tsp
    Black Pepper
    or to taste

Directions

  • 1 Place the tomatoes, sugar and thyme in a bowl and mix. Then place the tomatoes, cut side up, on a sheet of baking paper on a baking tray and bake in a 120 degree oven for 1 hour.
  • 2 Place the octopus, garlic and two tablespoons of olive oil in a bag or bowl and marinate in the fridge for 2-24 hours.
  • 3 Arrange the butter lettuce on a platter or four smaller plates and make the dressing by combining the extra virgin oil, the balsamic, mint, chives, salt and black pepper and reserve. Cut the potatoes into thick slices.
  • 4 Grill the octopus over high heat on a char grill while you pan fry the chorizo slices in the remaining two tablespoons of olive oil.
  • 5 Arrange the chorizo and octopus along with the potatoes and tomatoes over the lettuce and spoon the dressing over the top.

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