Ingredients
2 fresh long red chillies
2 baby fennel bulbs (260g)
3 red radishes (100g)
1 lebanese cucumber (130g)
600 gram (1¼ pounds) cleaned baby octopus
1 teaspoon bottled crushed garlic
1 cup loosely packed fresh flat-leaf parsley leaves
2 tablespoon lemon juice
1/3 cup olive oil
Method
1. Thinly slice chilli lengthways. Trim fennel and radishes. Using mandoline or V-slicer, thinly slice fennel, radishes and cucumber.
2. Heat oiled grill pan (or grill plate or barbecue) over high heat.
3. Meanwhile, quarter octopus. Combine octopus and garlic in medium bowl; season. Cook octopus about one minute or until tender.
4. Combine octopus, fennel, radish, chilli, cucumber, parsley and combined lemon and oil in large bowl; season to taste.
Related
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