Marinated Octopus Salad with Grilled Aubergine, Tahini & Mint


This post forms part of the series of recipes I am preparing for Mediterranean Delicacies. It is a Food and the Fabulous Endorsed project and I will be remunerated for it.

I was given the challenge of preparing dishes with combinations chosen by Medi Deli – in this case their little pack of marinated octopus salad with their tahini paste. I decided to keep the octopus in a salad and combine it with salad leaves, grilled aubergine, mint and tahini (the last three ingredients are such willing partners as it is).

The result is a lovely starter, colourful and flavourful too.

I am off this morning to Monaco to attend the “Women and Wines of the World” event. I will represent the consumer’s perspective in the tastings – I have seen a list of the wines and hope that you wish me well; much stamina will be needed! Also, looks absolutely delicious.


Serves 1

1 pack Mediterranean Delicacies Marinated Octopus (calamari)

8 small wedges aubergine, cut 1 cm thick

1 cup salad leaves, washed

2 T Mediterranean Delicacies Tahini

5 mint leaves, torn

olive oil and salt, to taste


Brush a griddle pan with olive oil and turn up to medium-high heat.

Place aubergines on pan and griddle until cooked and nicely browned on each side. Add more olive oil if needed.

Remove and sprinkle with salt.

In a bowl, arrange leaves, octopus, aubergine and mint.

Drizzle tahini (at room temperature) over and season if necessary.

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