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.
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James Martin presents with help from top chefs Lee Westcott and Paul Ainsworth.