Barbecued Octopus with Harissa, Pomegranate & Mint Yoghurt

Cooking time: 30 mins

SERVES: 6 starters/4 main courses

Ingredients

-1 precooked octopus (about 900 grams)

-30ml olive oil

-30ml harissa paste

-Juice of 1 lemon

-Salt and pepper to taste

-250g plain Greek yogurt

-15g fresh mint leaves, finely chopped

-30g mint sauce

-30g pomegranate seeds

Method

-Preheat your BBQ/grill to medium-high heat.

-In a bowl, combine the olive oil, harissa paste, lemon juice, salt, and pepper. Mix well to create a marinade.

-Place the octopus pieces in a shallow dish and pour the marinade over them. Make sure the octopus is well coated. Allow it to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

-While the octopus marinates, prepare the mint yogurt sauce. In a small bowl, mix together the yogurt, chopped mint leaves, mint sauce and a pinch of salt. Set aside.

-Once the grill is hot, place the marinated octopus pieces directly on the grill grates. Cook for about 3-4 minutes per side, or until the octopus is nicely charred and heated through.

-Remove the octopus from the grill and let it rest for a few minutes. Then, transfer it to a serving platter.

-Serve the BBQ octopus with a dollop of mint yogurt sauce on top. Sprinkle with pomegranate seeds for a burst of freshness and colour.