TO DRINK: This will go well with De Morgenzon Chenin Blanc. The wine has a rich honeyed character due to its wooding, with a subtle herbaceous element to match the salad.
Marinated octopus, chilli and microgreen salad
- 1,2kg octopus
- 1 carrot
- 1 celery stalk
- 1 onion, halved
- 10 peppercorns
- salt, to taste
- 100ml extra virgin olive oil
- 1 garlic clove, crushed
- juice of 1 lemon
- 2 red chillies, seeded and finely chopped
- salt and freshly ground black pepper, to taste
- selection of microgreens (see Cook’s Tip)
- 1 cucumber, roughly chopped
- 4 spring onions, diagonally cut
- 20 black olives
- 4 potatoes, boiled, quartered
- 1 lemon, sliced
Put the octopus into a large pot and add the vegetables, peppercorns and salt. Cover with water and cook over a medium heat until the octopus is soft, about 1 hour. Drain and discard the vegetables. Leave to cool completely before cleaning the octopus and discarding the suckers and membranes. The octopus should be white, not pink. Slice and set aside until needed.
For the dressing, mix all the ingredients together. Put the octopus in a bowl and pour over the dressing. Refrigerate for 1 hour.
Place the salad ingredients in a bowl, add the octopus and dressing, and toss. Serve with lemon wedges and crusty bread.
Cook's tip: Find microgreens at Kazi Farms, 079 509 3494, major supermarkets and Fruit & Veg City.