Fast Recipes

Grilled octopus with heirloom tomatoes and dill

Mediterranean in minutes.

By Lisa Featherby
  • Serves 4
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Hardly any knife skills are required for this rustic chopped salad, and hardly any time is needed for the barbecue to work its magic on the octopus – the key is not to overcook it. Mediterranean in minutes.


  • 4 large baby octopus, cleaned, tentacles spearated
  • 1½ tsp paprika
  • 1 garlic clove
  • ½ tsp finely crushed fennel seeds
  • Lemon juice, to serve
  • ½ cup chopped dill, to serve
Tomato salad
  • 6 heirloom tomatoes, cut into wedges
  • 12 kalamata olives, pitted and halved
  • ¾ small white onion, diced
  • 1 telegraph cucumber, peeled and diced
  • ½ cup basil leaves
  • 2 tbsp white wine vinegar (or to taste)
  • 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
  • Crumbled feta, to serve


  • 1
    Preheat a barbecue to high. Combine octopus with paprika, garlic and fennel seeds in a bowl and season with salt flakes to taste.
  • 2
    For tomato salad, combine ingredients in a bowl. Season to taste, transfer to a platter and top with feta.
  • 3
    Add octopus to barbecue and char-grill, turning once, until just cooked and charred (1-2 minutes; don't overcook as it will become chewy.)
  • 4
    Transfer octopus to a plate, drizzle over oil and squeeze over lemon to taste, then scatter with dill. Serve with tomato salad on the side.