Greek Grilled Baby Octopus Salad

From the 2004 Food & Wine calendar. The recipe notes say to team it with a glass of Orlando St Helga Riesling...but in my opinion it would go great with an icy cold glass of retsina :) The servings are based on an entree size.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  kipfler potatoes, sliced into 5mm slices
• 3  tablespoons olive oil
• 1  garlic clove, finely chopped
• 8  baby octopus, cleaned and cut into bite sized pieces
• 1⁄2  lemon, juice of
• 1⁄2 cup kalamata olive, pitted
• 1  bunch rocket
• 4  tablespoons of fresh mint, roughly chopped
• 2  tablespoons fresh oregano, roughly chopped
• 1  lemon, cut into 4 wedges

Directions

1. Place potato slices in a saucepan, cover with cold water and bring to the boil. Boil for 2 minutes and drain thoroughly.
2. Heat olive oil in a pan, add garlic and potatoes and saute until potatoes are light golden.
3. Char-grill or BBQ the octopus until opaque. (Don't over cook as the octopus will continue to cook after it is removed from the heat).
4. Combine warm octopus and potatoes with lemon juice, olives, rocket and herbs.
5. Serve warm with lemon wedges.