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Chargrilled octopus with an artichoke salad

Chargrilled octopus with an artichoke salad is built on Olive Oil, Cabernet Sauvignon Vinegar, Clear Honey, and Extra Virgin Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 tbsp
• 1 tbsp
• 1 tsp
• 3 tbsp

Method (preview)

1. 1

   For the chargrilled octopus, place all the ingredients in a large saucepan and cover with water.

2. 2

   Bring to the boil and simmer for 1½-2 hours.

3. 3

   Remove from the pan and discard the vegetables, set aside the octopus to cool.

4. 4

   Once cool, cut the octopus into pieces and place in a large bowl. Add the marinade ingredients and leave for at least two hours.

5. 5

   For the artichoke salad, heat a large frying pan or sauté pan and add the thyme, stock and artichoke.

6. 6

   Cover with a lid on and cook for 5-6 minutes.

7. 7

   Heat a large griddle pan until hot.

8. 8

   Place the marinated octopus on the griddle and cook for 1-2 minutes on each side, or until bar marks appear.

9. 9

   Place the cooked baby artichokes and fennel slices and fronds in a large bowl along with the rocket and spinach.

10. 10

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