Barbecued baby octopus salad with mango salsa and chilli lime dressing

A rich source in protein, this lively octopus salad combines the fresh summer flavours of mango and chilli lime.

• 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

Energy 1285kJ	Fat saturated 2.00g
Fat Total 8.00g	Carbohydrate sugars 13.00g
Carbohydrate Total 13.00g	Dietary Fibre 3.00g
Protein 43.00g	Cholesterol 498.00mg
Sodium 720.46mg

All nutrition values are per serve.

1. Step 1

   Place 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.

2. Step 2

   For the salsa, combine mango, onion, chilli, coriander, oil, lime juice and some salt and pepper in a bowl. Set aside.

3. Step 3

   Preheat a barbecue or chargrill pan on medium-high heat.

4. Step 4

   Cook octopus, in batches if necessary, for 2 minutes, turning, until tender and charred all over. Transfer to a bowl and squeeze over the lemon.

5. Step 5

   Arrange salad leaves and octopus on plates, then top with the mango salsa.