Foodie Friday: Try a delicious seafood recipe this weekend, char-grilled marinated octopus with a side of haloumi.


  • 1 kg cleaned medium octopus
  • 1/4 cup(60ml) extra virigin olive oil
  • 2 tbsp red wine vinegar
  • 2 tsp dried rigani (see notes)
  • 1long fresh red chilli, sliced
  • chopped fresh flat-leaf parsley and lemon wedges, for serving
  • Haloumi


  1. Combine octopus, oil. vinegar, rigani and chilli in a large bowl. Toss gently to coat octopus in marinade. Cover, refrigerate for 3 hours.
  2. Drain marinade from octopus, reserve marinade. Cook octopus on heated oiled grill plate (or grill or barbecue), basting with marinade, for about 7 minutes or until tender when pierced with a fork.
  3. Cook the haloumi on the barbecue until browned on both sides.
  4. Serve the haloumi with the octopus. Sprinkle with a little parsley and lemon wedges, if desired.