BBQ Octopus Salad with Seasame and Golden Syrup Vinaigrette

Ingredients:

100g       BabyOctopus
300g       Mixed Lettuce
2x         Redcapsicum julienne
1 bag      Bean sprouts
1 bag      Snowpea shoots
1/3 bunch  Coriander picked
2          Red chillies julienne
50g        Sesame seeds toasted

Seaame Golden Syrup Vinaigrette

200ml      Golden Syrup
150ml      Sesame oil
1 bch      Coriander chopped
200ml      Olive Oil
150ml      Balsamic Vinegar
2          Chillies (de-seeded and chopped)

Equipment:

Preheat barbecue
2x Mixing bowls
chef's knife
serving spoon
Tongs
Chopping board

Method:

1. Combine dressing ingredients by chopping coriander and chillies and mixing through remaining ingrdients.
2. Clean and marinade octopus in a bit of dressing and set aside for 1-2 hours
3. BBQ Octopus on pre-heated bbq for about 8mins ensuring octopus is cooked "well done" and caramelised (not   burnt)
4. Combine salad ingredients into mixing bowl and add octopus
5. Drizzle with dressing, to coat and serve on a plater or salad bowl
6. Great topped with crisp chilli noodles and a crisp beer