Ingredients

• 1kg/2lb 4oz octopus
• 3 sprigs fresh thyme
• 1 onion
• thickly sliced
• 2 bay leaves
• 1 carrot
• roughly chopped
• 1 stalk celery
• roughly chopped
• 1 garlic bulb
• cut in half horizontally
• 8 black peppercorns
• left whole
• 4 tbsp olive oil
• 1 red chilli
• seeds removed and sliced
• 1 lemon
• zest and juice only
• 2 tbsp fresh mint
• roughly chopped
• 2 tbsp fresh parsley
• roughly chopped
• 2 sprigs fresh thyme
• 250ml/9fl oz chicken stock
• 6 baby artichokes
• peeled and choke removed
• sliced
• 1 fennel bulb
• thinly sliced on a mandolin
• fronds reserved
• 15g/½oz rocket leaves
• 15g/½oz baby spinach
• 1 tbsp Cabernet Sauvignon vinegar
• 1 tsp clear honey
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh parsley
• chopped
• 1 red chilli
• thinly sliced

Directions

• For the chargrilled octopus
• place all the ingredients in a large saucepan and cover with water. Bring to the boil and simmer for 1½-2 hours.
• Remove from the pan and discard the vegetables
• set aside the octopus to cool.
• Once cool
• cut the octopus into pieces and place in a large bowl. Add the marinade ingredients and leave for at least two hours.
• For the artichoke salad
• heat a large frying pan or sauté pan and add the thyme
• stock and artichoke. Cover with a lid on and cook for 5-6 minutes.
• Heat a large griddle pan until hot. Place the marinated octopus on the griddle and cook for 1-2 minutes on each side
• or until bar marks appear.
• Place the cooked baby artichokes and fennel slices and fronds in a large bowl along with the rocket and spinach.
• Place the vinegar
• honey and oil in a small bowl and mix.
• Add the octopus and dressing to the salad and mix.
• To serve
• place the salad into shallow serving bowls and sprinkle over the parsley and chilli.