Step 1

Place the garlic, sugar, five-spice, lime juice, chilli and a little pepper in a bowl and stir to combine. Add octopus and stir well until evenly coated. Stand while you make the salsa.

Step 2

For the salsa, combine mango, onion, chilli, coriander, oil, lime juice and some salt and pepper in a bowl. Set aside.

Step 3

Preheat a barbecue or chargrill pan on medium-high heat.

Step 4

Cook octopus, in batches if necessary, for 2 minutes, turning, until tender and charred all over. Transfer to a bowl and squeeze over the lemon.

Step 5

Arrange salad leaves and octopus on plates, then top with the mango salsa.