Ingredients

  • Bluver octopus salad 200g
  • Garlic clove 1
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp & 2 tsp
  • Lemon 2
  • Ripe Roma tomatoes 2
  • Shallot ½
  • Chilli flakes ½ tsp
  • SpinneysFOOD Fine Sea Salt 1 tbsp
  • SpinneysFOOD Black Peppercorns, freshly ground ½ tsp
  • Waitrose Cooks’ Ingredients Chargrilled Peppers 180g
  • Microgreens 10g

Nutrition (Per serving)

  • Calories 759
  • Fat 49g
  • Saturates 7.4g
  • Protein 27.2g
  • Carbs 72.4g
  • Sugars 4g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Grilled Creole octopus salad

African 15 Mins Prep · 10 Mins Cook


  1. Drain the octopus salad and place it in a bowl.
  2. Finely grate the garlic over the tentacles. Drizzle with 1 tablespoon of olive oil then make sure to coat the meat well with the garlic and oil. Set aside at room temperature.
  3. Preheat a griddle pan over a medium-high heat.
  4. Juice one lemon.
  5. Grill the tentacles for 3-4 minutes per side until charred. Remove from the heat and place in a clean bowl. Drizzle over half the lemon juice.
  6. Roughly chop the tomatoes. Finely dice the shallot.
  7. Toss the tomatoes, shallots, olive oil, remaining lemon juice, chilli flakes and seasoning together. Drain and add in the chargrilled peppers.
  8. Arrange the tentacles and salad on a platter. Top with the microgreens.