Octopus Salad

tender octopus tentacles are the star of this hearty salad. 

1 tsp sea salt
1 tbsp fennel seeds
1 bay leaf
1 sprig rosemary
1 sprig thyme
1lemon, sliced400 g(14 oz) octopus tentacles, tenderised

INGREDIENTS

400 g(14 oz) octopus tentacles, tenderized
65 g(2 oz/⅓ cup) toasted buckwheat
40 g(1½ oz/⅓ cup) cooked quinoa
1 tbsp currants
1 tbsp finely diced fennel
2radishes, finely sliced

INGREDIENTS

cup mint leaves
1 tsp pomegranate seeds
4 tbsp olive oil finely grated zest and juice
 1 lemon200 g(7 oz) haloumi, diced

INGREDIENTS

To cook the octopus, place 2 litres (2 quarts/8 cups) water in a large saucepan.

INSTRUCTIONS

Add salt, fennel seeds, bay leaf, rosemary, thyme and lemon. 

Bring to the boil then simmer for 5 minutes.

Add the octopus and simmer for 40–50 minutes, until tender. Remove from pan and set aside to rest.

In a mixing bowl, combine the buckwheat, quinoa, currants, fennel, radishes, mint, pomegranate, 3 tablespoons olive oil, lemon zest and juice.

Heat the remaining oil in a frying pan over medium heat.

Cook haloumi for 2–3 minutes, stirring and turning occasionally, until golden brown.

While still warm add to the salad and toss well. Arrange the salad on a large board and top with the octopus tentacles.

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Octopus Salad

tender octopus tentacles are the star of this hearty salad.