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Photo of Barbecued octopus and chickpea salad by WW

Barbecued octopus and chickpea salad

0
Points®
Total Time
1 hr 25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Octopus

500 g, cleaned, halved length ways

Lemon juice

⅔ cup(s), (160 ml)

Balsamic vinegar

2 tbs

Ground paprika

½ tsp

Dried chilli flakes

⅛ tsp, a pinch, dried

Crushed garlic

1 tsp

Garlic

3 clove(s), crushed

99% fat-free, plain Greek yoghurt, unsweetened

⅓ cup(s), (80g)

Zucchini

2 large, thinly sliced length ways

Tomato(es)

4 medium, roma, halved length ways

Eggplant

1 medium, thinly sliced length ways

Canned chickpeas, rinsed and drained

1 400g can, (1x400g can)

Instructions

  1. Combine octopus, juice, vinegar, paprika, chilli and three-quarters of the garlic in a bowl. Cover and place in fridge for 1 hour.
  2. Meanwhile, combine yoghurt, 2 tablespoons water and remaining garlic in a bowl. Season with salt and pepper. Cover and place in fridge until required.
  3. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook zucchini, tomatoes and eggplant for 2 minutes each side or until golden and tender. Transfer to a plate.
  4. Meanwhile, remove octopus from marinade. Place marinade in a small saucepan and bring to the boil over high heat. Boil, uncovered, for 1 minute. Transfer to a large bowl.
  5. Reheat chargrill or barbecue over high heat. Cook octopus, turning, for 2–3 minutes or until just cooked through. Add to warm marinade and toss to coat.
  6. Top vegetables with chickpeas and octopus. Drizzle with yoghurt sauce to serve.

Notes

SERVING SUGGESTION: Baby rocket leaves and lemon wedges. Add it: 1½ tsp ground cumin sprinkled over vegies before grilling in Step 3. Swap it: Octopus for marinara mix (omit marinating time).

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