Grilled Octopus Salad

• 2 1/4 lbs baby octopus, cleaned
• 1 cup olive oil
• 2 cloves garlic, peeled and crushed
• 1 tsp grated fresh ginger
• 1 None red chili, deseeded and finely chopped
• 9 oz cherry tomatoes, halved (about 1 2/3 cups)
• 1/4 cup balsamic vinegar
• None None Baby arugula, to serve
• None None Crusty bread, to serve
• None None Green olives, to serve

1. Combine the octopus, 1/2 cup olive oil, garlic, ginger and chili in a large bowl. Cover and refrigerate for 1 hr to marinate.
2. Preheat grill (or cast iron grill pan) on high. Drain octopus, reserving marinade. Grill 10 mins, brushing frequently with marinade, until octopus curls and turns dark red.
3. Meanwhile, combine tomatoes with remaining olive oil and balsamic vinegar in a serving bowl. Slice the octopus and toss through salad while still warm. Gently stir through arugula leaves and serve with crusty bread and olives.

baby octopus, olive oil, garlic, ginger, red chili, cherry tomatoes, balsamic vinegar, arugula, crusty bread, green olives

Taken from recipes-plus.com/api/v2.0/recipes/23411 (may not work)