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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 12 Vicky and Celine: Chargrilled Octopus and Broad Bean Salad with Red Wine Dressing

Watch MKR on TV2 and TVNZ OnDemand

Prep: 15 mins (+40 mins chilling)                 

Cook: 30 mins                                   

Serves: 8



  • 2 kiwifruit, thinly sliced
  • 8 large octopus legs, cleaned
  • Salt and pepper, to season
  • 1 tbs olive oil



  • 50ml olive oil
  • 40ml red wine vinegar
  • ½ tsp caster sugar
  • ½ tsp dried oregano



  • 500g frozen broad beans
  • 80ml extra-virgin olive oil
  • 2 tbs finely chopped dill
  • 1 lemon, zested, juiced
  • 4 marinated artichoke hearts, drained
  • ½ cup fresh mint leaves, torn
  • 80g feta, crumbled



  1. Arrange half the kiwifruit slices over the base of a baking dish. Top with octopus legs in a single layer. Top with remaining kiwi slices. Refrigerate for 40 minutes.
  2. Meanwhile, to make dressing, whisk all ingredients together in a medium bowl. Season with salt and pepper, then set aside.
  3. To make salad, cook beans in a large saucepan of boiling salted water until tender. Drain.
  4. Whisk oil, dill, lemon zest and juice in a large bowl. Add beans and remaining ingredients, then toss to combine.
  5. Remove and rinse octopus, discarding kiwifruit. Place octopus in a large saucepan with 125ml (½ cup) water over low heat. Simmer, covered, for 20 minutes. Drain.
  6. Place octopus in a bowl with oil. Season with salt and pepper. Toss to combine. Preheat a barbecue to high. Add octopus and cook, turning, for 5-10 minutes or until charred. Thickly slice. Add octopus and dressing to salad, then toss to combine.
  7. Divide salad among serving plates. Serve.