Grilled Octopus Summer Salad | The BBQ Barn

Ingredients

• 500 g octopus tentacles
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp dried chilli flakes
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• 1 lemon, halved
• 250 g punnet cherry tomatoes, sliced
• 1 tbsp capers, roughly chopped
• ½ tbsp loosely packed parsley leaves, roughly chopped
• 2 tbsp caster sugar
• 1 tsp fine sea salt
• ¼ cup white vinegar
• ½ red onion, thinly sliced
• 5 ½ tbsp pickle liquid (from quick pickled onion)
• 5 ½ olive oil