Chargrilled Octopus Salad

- telegraph cucumber, - shaved into ribbons

- 1 yellow capsicum, deseeded, thinly sliced![endif]--

- 70g snow pea sprouts, trimmed

![endif]-- [endif]--- 1 cup fresh mint leaves

- 1 large red chilli, deseeded, sliced![endif]-- [endif]--

- 2 garlic cloves, crushed![endif]-- [endif]--

- 2 teaspoons finely grated fresh ginger![endif]-- [endif]--

- 1 tablespoon finely chopped shallot![endif]--

[endif]--- 2 tablespoons kecap manis/ 1 tbs tamari for wheat/sugar free

- 2 tablespoons olive oil![endif]-- [endif]--

- 500g baby octopus, cleaned, head removed, halved![endif]-- (ask fishmonger to do this!)

- Lime wedges, to serve![endif]--[endif]-- ![endif]--![endif]--![endif]--![endif]--![endif]--![endif]--![endif]--![endif]--![endif]--![endif]--![endif]--

-In a large bowl, combine the cucumber, capsicum, snow pea sprouts and mint leaves. Set aside.

-Combine the chilli, garlic, ginger, shallot, kecap/tamari and 1 tablespoon olive oil. Add the octopus and toss to coat.

-Heat the remaining oil in a non-stick frying pan over a high heat. Drain the octopus, reserving the marinade. Cook the octopus, turning often, for 2-3 minutes or until just golden. Return the reserved marinade to pan and toss until comes to the boil.

-Add the warm octopus and marinade to the salad and toss until combined.

Serve with lime wedges.

Did you know that octopus is a fast growing, short lived species thought to be able to withstand current fishing pressure? It's therefore a good sustainable seafood choice- though make sure you source locally, not frozen overseas catch.

Nutrition wise, octopus is also high in nutrients often lacking in our diet- B12.-responsible for making red blood cells and helping your body use fatty acids, Selenium- an antioxidant that aids in cellular growth, boosts immune function and great for healthy skin and nails, and iron to help boost your immune system and brain health.