Charred octopus with kamut salad and yoghurt dressing

In this recipe, Michael Diacono confits the octopus in olive oil and then chars it on a hot grill. He serves this with kamut salad and yoghurt dressing for a healthy take on summer barbecues. 

Charred octopus with kamut salad and yoghurt dressing


  • 1kg octopus
  • 1 sprig rosemary
  • 2 cloves garlic
  • 1 stalk lemon grass
  • ½ orange, zest only
  • 1 lemon, zest only
  • 750ml olive oil

Yoghurt dressing

  • 1 tub Greek yoghurt
  • ¼ small cucumber, finely diced
  • 1 small tomato, finely diced
  • Handful mint
  • ½ lemon, juice only
  • Salt and pepper

Kamut salad

  • Handful parsley
  • Handful rucola
  • Handful cress
  • Olive oil
  • Salt and pepper


  1. To make sure the octopus is tender, freeze for at least three weeks.
  2. Thaw the octopus to room temperature and then wash well.
  3. Cut the octopus up into large chunks.
  4. To confit the octopus, add the orange, lemon, rosemary and garlic and completely cover with olive oil.
  5. Place in the oven at 140C for 90 mins and then allow to come to room temperature.
  6. When ready to serve place the octopus on a very hot grill (or on the barbecue) for a few mins on each side until charred.
  7. To make the yoghurt dressing, add all the ingredients to a bowl, mix well and season with salt, pepper and olive oil.
  8. To make the kamut salad, boil the kamut for 12 mins according to the packet instructions.
  9. Add the remaining ingredients and mix well.
  10. Serve the charred octopus with kamut salad and yoghurt dressing.

This recipe first appeared on Gourmet Today TV, aired on TVM on 24 June, 2016. 

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