Enjoy this summery salad of grilled octopus drizzled with a mustard and saffron vinaigrette.
Make a paste using a pestle and mortar from the ginger, garlic, turmeric, chilli powder & mustard seeds and set aside.
Place the saffron and sugar into a saucepan with 4 tablespoons of hot water and allow to infuse.
Meanwhile put the sunflower oil into a sauce pan and add the paste, place over a medium heat, cook the raw spices for 2-3 minutes, remove from the heat and allow to cool. Add the vinegar, and saffron water and set aside, allow to infuse for 2 hours before use.
Put the octopus into a large pot add the lemon, bay leaf, peppercorn and water you might need to weigh the octopus down. Place the pot over a medium heat and cook for 1hr 15min, the water must only simmer. Once the octopus is cooked, allow it to cool in the liquid. Take the octopus out of the liquid and slice the tentacles into 5cm chunks.
Heat a griddle pan, season the octopus lightly coat with oil and place on the grill. Whilst the octopus is cooking, mix the mouli, carrot, shallot, mizuna, chilli, coriander, mint, cucumber in a mixing bowl, season and add 2 tablespoon of the vinaigrette. Remove the octopus and slice, add half into the salad mixture and reserve the other half.
Place the salad mix in the middle of a bowl plate, scatter the rest of the octopus on top and around the plate, drizzle more vinaigrette around the salad.
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