650g Baby Octopus, cleaned

 

Spicy Orange Marinade
2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon mild chilli powder
2 teaspoons brown sugar
1 large orange, zested and juiced

Cherry Tomato & Sprout Salad
1 punnet cherry tomatoes, halved
250g bean sprouts, tailed
70g snow pea sprouts
2 ripe avocados, sliced and dipped in lemon juice
¼ cup extra virgin olive oil

Make Spicy Orange Marinade: combine all ingredients and stir until sugar has dissolved.
Cut Baby Octopus into bite size pieces.
Pour marinade over Baby Octopus, cover and refrigerate for 30 minutes.
Heat a BBQ, fry pan or char-grill plate.
Make Cherry Tomato & Sprout Salad: combine all ingredients and toss gently to combine.
Remove Baby Octopus from the marinade and cook over a high heat for 1-2 minutes, turning occasionally, until it turns opaque.
Toss Baby Octopus through salad and serve.