Hardly any knife skills are required for this rustic chopped salad, and hardly any time is needed for the barbecue to work its magic on the octopus – the key is not to overcook it. Mediterranean in minutes.
- 4 large baby octopus, cleaned, tentacles spearated
- 1½ tsp paprika
- 1 garlic clove
- ½ tsp finely crushed fennel seeds
- Lemon juice, to serve
- ½ cup chopped dill, to serve
- 6 heirloom tomatoes, cut into wedges
- 12 kalamata olives, pitted and halved
- ¾ small white onion, diced
- 1 telegraph cucumber, peeled and diced
- ½ cup basil leaves
- 2 tbsp white wine vinegar (or to taste)
- 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
- Crumbled feta, to serve
- 1Preheat a barbecue to high. Combine octopus with paprika, garlic and fennel seeds in a bowl and season with salt flakes to taste.
- 2For tomato salad, combine ingredients in a bowl. Season to taste, transfer to a platter and top with feta.
- 3Add octopus to barbecue and char-grill, turning once, until just cooked and charred (1-2 minutes; don't overcook as it will become chewy.)
- 4Transfer octopus to a plate, drizzle over oil and squeeze over lemon to taste, then scatter with dill. Serve with tomato salad on the side.