Ingredients

2 garlic cloves, crushed
1 tablespoon soft brown sugar
1 1/2 teaspoons five-spice powder
Juice of 1 lime
1 small red chilli, finely chopped
1kg baby octopus, beaks removed
Juice of 1 lemon
100g bag Asian salad leaves
Mango salsa
1 large ripe mango, peeled, chopped
1/2 red onion, finely chopped
2 small chillies, seeds removed, finely chopped
1 tablespoon chopped coriander
1 tablespoon extra- virgin olive oil
Juice of 1 lime, or to taste

Instructions

1. Combine garlic, sugar, five-spice, juice, chilli and a little pepper stir  
2. Add octopus and stir well until evenly coated. Let stand

For salsa
1. Combine mango, onion, chilli, coriander, oil, juice, salt, pepper in a bowl
2. Set aside. Preheat barbecue or char grill pan on medium-high heat
3. Cook octopus, in batches for 2 minutes turning until tender and charred 
4. Transfer to a bowl and squeeze over the lemon
5. Arrange salad leaves and octopus on plates, top with the mango salsa