Barbecued Octopus, Smoked Chorizo & Avocado Salad

Ingredients

1 Barossa Fine Foods Chorizo

500 gm Western Australian Octopus

1 tbls Oregano leaves, finely chopped

1 tbls Parsley, finely chopped

1 clove garlic, finely chopped

3 tbls Olive Oil

2 tbls lemon juice

Extra lemons & parsley leaves for garnish

Sea salt & black pepper

1 Avocado

2 cups Rocket leaves

2 tbls baby capers

Vinaigrette Dressing

3 tsp dijon mustard

¼ cup red wine vinegar

¾ cup Olive oil

Pinch Sea Salt

Method

In a small bowl combine the oregano, parsley, olive oil, lemon juice. Add the octopus tentacles and toss to coat well, season with sea salt & black pepper. Allow to marinate for 30 minutes.

Preheat BBQ or a heavy based grill pan, slice chorizo and grill on each side for a few minutes, set aside. Cook octopus tentacles for 7-8 minutes on each side and allow to rest for 10 minutes before serving.

To serve, place the rocket leaves on a plate, layer with slices of avocado & chorizo. Slice the octopus & place on top of the salad. Sprinkle with the baby capers & extra parsley leaves, serve with the red wine vinaigrette & chargrilled lemon halves.

To make the dressing, place the mustard and red wine vinegar in a small bowl, in a slow, steady stream pour in the Olive oil while whisking.

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