Ingredients

1 kg octopus

3 spring fresh thyme

1 onion thinly sliced

2 bay leaves

1 carrot roughlly chopped

1 stalk celery roughly chopped

1 garlic bulb cut in half horizontally

8 black peppercorns whole

For the marinade

4 tablespoon olive oil

1 red chilli seed removed and sliced

1 lemon zest and juice only

2 tablespoon fresh mint roughly chopped

2 tablespoon fresh parsley roughly chopped

For the artikole salad

2 springs fresh thyme

250ml chicken stock

6 baby artichoke peeled and choked, remove and sliced

1 fennel bulb thinly sliced on a mandolin

15gr rocket leaves

15gr babby spinach

1 tablespoon Cabernet Sauvignon Vinegar

1 tablespoon honey

3 tbsp extra virgin olive oil

1 tablespoon fresh parsley chopped

1 red chilli thinly sliced

Method

for the chargrilled octopus

Place all the ingredients in a large saucepan and cover with water. Bring to the boil and simmmer for 2 hours. Remove from the pan and discard the vegetables and set aside for the octopus to cool. Once cool cut the octopus into pieces and place in a large bowl. Add the marinade ingredients and simmer for 2 hours.

For the artikole salad

Heat a large frying pan and add the thyme, stock and artichoke. Cover with the lid on and cook for 5-6 minutes.

Heat a large griddle pan until hot, place the marinadew octopus on a griddle and cook for 2 minutes on each side or until bar marks appear.

Place the cooked baby artichoke and fennel in a large bowl along with the rocket and spinach.

Place the vinegar, honey and oil in a small box and mix.

Add the octopus and dressing to the salad and mix.

To serve place the salad into a shallow serving bowls and sprinkle over the parsley and chilli .

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