Barbecued Octopus with Pepper Salad
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Ingredients
| 1 lb. | sm. octopus | | 1/4 cup | olive oil | | 1/2 cup | lemon juice | | 1 tsp. | dried oregano or | | marjoram | | 1 clove | garlic, crushed | | 1 | md. green bell pepper | | 1 | md. red bell pepper | | 1 | md. yellow bell pepper |
Dressing
| 1/2 cup | olive oil | | 1 tbsp. | lemon juice | | 1 tbsp. | red wine vinegar | | 1 clove | garlic, crushed | | 1 tbsp. | finely chopped parsley | | 1/2 tsp. | salt | | Pepper |
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Instructions
Cut octopus into strips or leave whole if small enough. Wash well and place in a glass bowl. Add oil, lemon juice, herbs and garlic. Cover and place in refrigerator for 24 hours, stirring occasionally.
Quarter capsicums lengthwise; remove seeds and white membrane. Brush outer skin with oil and place skin-side down on hot barbecue until skins are well blistered; rub skins off with a towel. Arrange on plates, alternating colours. Drizzle with half of the dressing and set aside.
Heat barbecue to medium heat. Place octopus on the barbecue plate and cook for 15 to 20 minutes, turning frequently and splashing on a little marinade as they cook. Remove and pile into the center of the pepper salad. Pour over remaining dressing and serve with fresh garden salad.
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