Balsamic Octopus Salad With Basil Recipe

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INGREDIENTS

• 500 g (1 lb) baby octopus, cleaned and halved
• ¼ cup (2 fl oz) balsamic vinegar
• ¼ cup (2 fl oz) dry white wine
• 2 tablespoons honey
• Cracked black pepper
• 1 eggplant (aubergine), sliced
• 1 yellow capsicum (pepper), sliced
• Olive oil
• 150 g (5 oz) endive
• 1 cup basil leaves
• 1 tablespoon oil

INSTRUCTIONS

1 Place octopus, vinegar, wine, honey and pepper in a bowl and mix to combine. Refrigerate for 30 minutes.

2 Place octopus, vinegar, wine, honey and pepper in a bowl and mix to combine. Refrigerate for 30 minutes.

3 Brush eggplant (aubergine) and capsicum (pepper) with olive oil and cook on a preheated barbecue or char grill until soft. Set aside.

4 Drain octopus and cook on a hot barbecue or char grill for 1-2 minutes or until tender.

4 To serve, place endive and half the basil leaves on serving plates. Top with eggplant (aubergine), capsicum (pepper) and octopus.

4 Heat oil in a frypan over medium heat and fry remaining basil until crisp. Sprinkle fried basil over salad.

NUTRITION FACTS

CALORIES: 180 Kcal
FAT: 5 g
CHOLESTEROL: 41 mg
SODIUM: 301 mg
CARBS: 11 g
FIBER: 2 g
SUGAR: 5 g
PROTEIN: 14 g