We use cookies to give you the best experience and to monitor and improve performance.
Some cookies may capture personal information. Our Cookie Policy explains how we use cookies and provides guidance on how to disable them. Our Privacy Policy explains how we store, protect and use personal data. By clicking “Accept” you are agreeing to our use of cookies, unless you have disabled them on your device.

Grilled Octopus Salad


New Zealanders love their seafood and there's nothing better than cooking fresh seafood on the BBQ on a summer's day...



Serves: 2

Cooking time: Will vary


  • 500g octopus legs
  • 1 red pepper, deseeded and diced
  • 1 small red onion, cut into
  • 10 cherry tomatoes, halved
  • 400g rocket leaves, washed
  • 6 tablespoons balsamic vinegar
  • salt
  • pepper
  • olive oil


1. Pre-heat the grill to 200 degrees with the hood closed.

2. Whisk together the vinegar and 3 times that of olive oil until emulsified, season. 

3. Toss the veg in a large bowl.

4. Oil and season the octopus legs and place on the hot grill. Cooking with the hood up, turn now and again to get the heat on all sides. Depending on how large the legs are cooking times will vary, what you are looking for are nice bar marks on the flesh and the octopus to feel firm to the touch. 

5. Once the octopus feels ready, turn off the grill. Add to the rest of the ingredients and dress with the dressing. 

6. Mix well and serve.