Grilled Octopus Salad - cooking recipe

Ingredients

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

Preparation

Combine the octopus, 1/2 cup olive oil, garlic, ginger and chili in a large bowl. Cover and refrigerate for 1 hr to marinate.
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.
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.