- 1kg/2lb 4oz octopus
- 3 sprigs fresh thyme
- 1 onion, thickly sliced
- 2 bay leaves
- 1 carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 1 garlic bulb, cut in half horizontally
- 8 black peppercorns, left whole
- 4 tbsp olive oil
- 1 red chilli, seeds removed and sliced
- 1 lemon, zest and juice only
- 2 tbsp fresh mint, roughly chopped
- 2 tbsp fresh parsley, roughly chopped
- 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.