Grilled Octopus Salad

• 2 1/4 pounds baby octopus cleaned
• 1 cup olive oil
• 2 cloves garlic peeled and crushed
• 1 teaspoon fresh ginger grated
• 1 red chili deseeded and finely chopped
• 9 ounces cherry tomatoes halved, about 1 2/3 cups
• 1/4 cup balsamic vinegar
• baby arugula to serve
• crusty bread to serve
• 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.

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

Taken from www.yummly.com/recipe/Grilled-Octopus-Salad-1406400 (may not work)