500g baby Octopus, cleaned and quartered
½ cup extra virgin olive oil
2 cloves garlic, finely sliced
3 small red chillies, seeded and finely chopped
1½ teaspoons chopped oregano leaves
2 red capsicums, seeded and cut into chunks

 

Tzatziki
1 small Lebanese cucumber
1 clove garlic, crushed
200g Greek-style plain yoghurt
Salt flakes and freshly ground black pepper, to taste

Pour boiling water over Octopus, leave to stand for 1-2 minutes then drain.

Combine the olive oil, garlic, chilli, oregano, and capsicum in a bowl. Add Octopus, cover and marinate for at least 30 minutes.  

Make the Tzatziki: halve the cucumber, discard the seeds and grate coarsely. Place in a clean tea towel and squeeze to remove any excess moisture. Combine with garlic, yoghurt, salt and pepper. Refrigerate until ready to serve.

Heat a barbecue or char-grill plate.

Arrange the capsicum on the grill, skin-side down. Cook until the skin starts to blister, turn, cook for another minute or 2 until it colours, then remove and set aside. Remove the Octopus from the marinade and cook on the grill for 2-5 minutes, turning occasionally, until the skin is brightly coloured.

Arrange capsicum on a serving platter, pile the Octopus on top and serve with Tzatziki on the side.