Will Horner
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.
Ingredients
Tomato salad
Method
1.Preheat a barbecue to high. Combine octopus with paprika, garlic and fennel seeds in a bowl and season with salt flakes to taste.
2.For tomato salad, combine ingredients in a bowl. Season to taste, transfer to a platter and top with feta.
3.Add octopus to barbecue and char-grill, turning once, until just cooked and charred (1-2 minutes; don’t overcook as it will become chewy.)
4.Transfer octopus to a plate, drizzle over oil and squeeze over lemon to taste, then scatter with dill. Serve with tomato salad on the side.
