Smoked Chorizo, Avocado & Octopus Salad

Published 5th December, 2019

Cuisine: Australian / Spanish   Serves: 4

Preparation: 30 Mins   Cooking: 15 Mins


  • 1 Barossa Fine Foods Chorizo
  • 500 gm Angelakis Western Australian Octopus
  • 1 tbls Oregano leaves, finely chopped
  • 1 tbls Parsley, finely chopped
  • 1 clove garlic, finely chopped
  • 3 tbls Olive Oil
  • 2 tbls lemon juice
  • Extra lemons & parsley leaves for garnish
  • Sea salt & black pepper
  • 1 Avocado
  • 2 cups Rocket leaves
  • 2 tbls baby capers


  • 3 tsp dijon mustard
  • ¼ cup red wine vinegar
  • ¾ cup Olive oil


  1. In a small bowl combine the oregano, parsley, olive oil, lemon juice. Add the octopus tentacles & mix to coat, season with sea salt & black pepper. Allow to marinate for 30 minutes.
  2. Preheat BBQ or a heavy based grill pan, slice chorizo & grill on each side for a few minutes, set aside. Cook octopus tentacles for 7-8 minutes on each side and allow to rest for 10 minutes before serving.
  3. To serve, place the rocket leaves on a plate, layer with slices of avocado & chorizo. Slice the octopus & place on top of the salad. Sprinkle with the baby capers & extra parsley leaves, serve with the red wine vinaigrette & chargrilled lemon halves.
  4. To make the dressing, place the mustard & red wine vinegar in a small bowl, in a slow, steady stream pour in the Olive oil while whisking.