Grilled Octopus and Greek Salad with Pide

, from Issue #16. September, 2015
Photography by Damien Van Der Vlist.
Grilled Octopus and Greek Salad with Pide

Serves: 6-8


600 grams baby octopus

4 tablespoons olive oil
2 cloves garlic, crushed
½ teaspoon ground cinnamon
½ teaspoon chilli flakes
1 teaspoon dried Greek oregano

1 red onion, very thinly sliced
1 small telegraph cucumber, roughly chopped
2 vine-ripened tomatoes, chopped
½ cup caperberries
8 anchovy fillets, ripped
2 cloves garlic, finely chopped
1 teaspoon dried Greek oregano
½ cup olives
pinch chilli flakes
3 tablespoons red wine vinegar
⅓ cup extra virgin olive oil

To serve
½ cup flat-leaf parsley
1 loaf pide bread


Marinade: Combine the ingredients in a large bowl and season with salt and freshly ground pepper.

Octopus: Add the octopus to a saucepan of boiling salted water and simmer for 2 minutes. Drain well and toss through the marinade. Leave for 1 hour.

Salad: Combine all the ingredients and leave for 30 minutes.

Preheat a barbecue plate or a large sauté pan until very hot. Sear the octopus in batches, tossing constantly, until lightly charred in places. Squeeze over lemon juice then add to the salad.

To serve: Toss the flat-leaf parsley through the salad and season with salt and freshly ground pepper. Transfer to a platter and serve with pide bread for mopping up the dressing. 

Pantry Note: Greek oregano is the sun-dried flower heads of the oregano plant, gathered wild from the hills in autumn. It is much stronger than regular dried oregano leaves. As an alternative look for the Italian or Sicilian equivalent – or use twice the amount of regular dried oregano.

Menu: Serve with the Butterflied Leg of Lamb with Pecorino and Herbs with a side of Green Beans with Olives, Preserved Lemon and Mint and the Baklava Tarts with Grilled Plums to finish.