1 kg octopus

3 sprig fresh thyme

1 onion thyme

2 bay leaf

1 carrot roughly chopped 1

garlic bulb cut in half horizontally

8 black peppercorns whole

4 tablespoon olive oil

1 red chilli seed removed and sliced 1 lemon zest juice only 2 tablespoon fresh parsley roughly chopped .

2 sprig fresh thyme

250gr chicken stock

250chiken stock

6 baby artikole peeled and choked removed sliced

1 fennel slice on a mandolin frouds reserved

15 rocket leaves

15 baby spinach

1 tablespoon cabariet suviniour vinegar

1 tbsp honey

3 tablespoon extra virgin olive oil 1 freshly parsley chopped

1 red chilli thinly sliced .

method

for the artikole salad heat a large frying pan and add the thyme stock and artikole and cook for 5-6minutes . heat a largeb grilled pan until hot place in a marinated octopus on a griddle and cook for 2 minutes on each side or until bar marks appear . Place the cooked baby artickole and fennel in a klarge bowl along with the rocket leaves and spinach . place in a vinegar and oil in a small box and mix the octopus and dressing to the salad to mix . To serve , place the salad into a shgallow serving bowls over theparsley and chilli .

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