Octopus is marinated in chilli, mint and lemon before being griddled and tossed in a salad packed full of fresh flavours.
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
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin presents with help from top chefs Mark Sargeant and Ross Shonhan.