Step 1

Combine lemon juice, olive oil, chilli flakes, oregano, salt and pepper in a large non-metallic bowl. Add the octopus and toss to coat evenly. Cover and refrigerate for 30 minutes.

Step 2

Heat a barbecue hot plate to high. Add the octopus and cook for 3-4 minutes, turning regularly until cooked through. (Take care not to overcook octopus or it will toughen.). Remove from heat, cover and keep warm.

Step 3

Place haloumi on the hot plate and cook for 1-2 minutes each side or until golden and starting to melt.

Step 4

Combine tomatoes and beans in a large serving plate. Top with haloumi and octopus. Serve immediately with lemon wedges.