Warm Salad of Barbecued Octopus, Zucchini & Marinated Fennel

Recipes | Barbecuing | Marinating | Salads Serves 4 as an entrée Warm Salad of Barbecued Octopus, Zucchini & Marinated Fennel

This pretty warm salad, with Red Octopus tentacles contrasted against green zucchini and white fennel, is also delicious served at room temperature.


500g Baby Octopus, cleaned
1 bulb baby fennel, shaved (see notes)
1 tablespoon lemon juice
Salt flakes and freshly ground black pepper, to taste 
¼ cup extra virgin olive oil
4 zucchini, cut lengthways into six slices 

Oregano & Fennel Marinade
½ cup extra virgin olive oil 
3 cloves garlic, finely sliced
2 tablespoons chopped oregano leaves
1 lemon, zest grated, juiced
2 teaspoons fennel seeds, crushed


Make the Oregano & Fennel Marinade: combine the olive oil, garlic, oregano, lemon zest, fennel seeds and pepper in a bowl.

Pour boiling water over octopus, leave to stand for 1-2 minutes, then drain. Add to the marinade and mix to coat well. Cover and marinate for at least 30 minutes (overnight is fine). 

Heat a barbecue or char-grill plate. 

Toss the fennel with lemon juice, salt, pepper and half the olive oil and set aside until needed. 

Brush the zucchini with remaining olive oil, place on grill-plate and cook until golden brown on both sides. Remove and keep warm.

Remove the Octopus from the marinade, drain well and cook on the grill plate for 2-5 minutes, turning occasionally, until the skin is brightly coloured. 

Gently toss fennel, zucchini and octopus together and serve.


A Japanese mandolin is ideal for shaving the fennel finely.

Alternative species:

Calamari, Cuttlefish, Squid or large green Prawns (omit the boiling water).

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