A rich source in protein, this lively octopus salad combines the fresh summer flavours of mango and chilli lime.
Ingredients
- 2 garlic cloves, crushed
- 1 tablespoon soft brown sugar
- 1 1/2 teaspoons five-spice powder
- Juice of 1 lime
- 1 small red chilli, finely chopped
- 1kg baby octopus, beaks removed
- Juice of 1 lemon
- 100g bag Asian salad leaves
Mango salsa
- 1 large ripe mango, peeled, chopped
- 1/2 red onion, finely chopped
- 2 small chillies, seeds removed, finely chopped
- 1 tablespoon chopped coriander
- 1 tablespoon extra virgin olive oil
- Juice of 1 lime, or to taste
Method
- Step 1Place the garlic, sugar, five-spice, lime juice, chilli and a little pepper in a bowl and stir to combine. Add octopus and stir well until evenly coated. Stand while you make the salsa.
- Step 2For the salsa, combine mango, onion, chilli, coriander, oil, lime juice and some salt and pepper in a bowl. Set aside.
- Step 3Preheat a barbecue or chargrill pan on medium-high heat.
- Step 4Cook octopus, in batches if necessary, for 2 minutes, turning, until tender and charred all over. Transfer to a bowl and squeeze over the lemon.
- Step 5Arrange salad leaves and octopus on plates, then top with the mango salsa.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1285 kj
Energy
8g
Fat Total
2g
Saturated Fat
3g
Fibre
43g
Protein
498mg
Cholesterol
720.46mg
Sodium
13g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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