Prep time
10 mins
Cooking Time
60 mins
Serves
4
Ingredients
- 1 teaspoon sea salt
- 1 tablespoon fennel seeds
- 1 bay leaf
- 1 sprig rosemary
- 1 sprig thyme
- 1 lemon, sliced
- 400 g (14 oz) MSC certified sustainable octopus tentacles, tenderized or pre-cooked if short of time
- 65 g (2 oz/1 ⁄3 cup) toasted buckwheat
- 40 g (1. oz/1 ⁄3 cup) cooked quinoa
- 1 tablespoon currants or golden currents
- 1 tablespoon cranberries
- ⅓ cup picked mint leaves
- 1 tablespoon finely shaved fennel
- 1 teaspoon pomegranate seeds
- 4 tablespoons olive oil
- finely grated zest and juice 1 lemon
- 200 g (7 oz) halloumi
Method
- Place 2 litres (2 quarts/8 cups) of water in a large saucepan. Add salt, fennel seeds, bay leaf, rosemary, thyme and lemon and bring to a boil then simmer for 25 minutes.
- Add the octopus and simmer for 25–30 minutes, until tender. Remove from the pan and set aside to rest.
- In a mixing bowl, combine the buckwheat, quinoa, currants, fennel, mint, pomegranate, 3 tablespoons olive oil, lemon zest and juice.
- Heat the remaining oil in a frying pan over medium heat. Cook halloumi for 2–3 minutes, stirring and turning occasionally, until golden brown. While still warm add to the salad and toss well.
- Arrange the salad on a large board or plate and top with the octopus tentacles.
NOTE: To tenderize the octopus, beat with a meat mallet or rolling pin for 15 minutes.
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