PREP TIME: 15 min
COOK TIME: 30 min
READY TIME: 45 min
CALORIES: 180 (per serving)
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- 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
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.
CALORIES: 180 Kcal
FAT: 5 g
CHOLESTEROL: 41 mg
SODIUM: 301 mg
CARBS: 11 g
FIBER: 2 g
SUGAR: 5 g
PROTEIN: 14 g