Baby Octopus and Herb Salad

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Ingredients:

• Baby Octopus – 1 kg, cleaned, skinned and eyes removed
• Vinegar – 3 tsp
• Water – 1 cup
• Parsley – few sprigs
• Olive Oil – 1/4 cup
• Juice of 1 Lemon
• Garlic Cloves – 2, finely chopped
• Fennel Seeds – 1/3 tsp, lightly crushed
• Salt as per taste
• Black Pepper – ground
• Mixed Herbs – 1 cup (parsley, basil, dill, tarragon)
• Mixed Salad Leaves – 100 gms
• Roma Tomatoes – 2, sliced
• Lemon Wedges

Method:

1. Rinse the octopus and place in a pan with the vinegar, 1 cup of water and parsley.
2. Cover and cook on low heat for about 5 minutes.
3. Remove from heat and leave to cool in the liquid.
4. Drain and cut larger pieces into half.
5. In a large bowl, mix the olive oil, lemon juice, garlic, fennel seeds, salt and pepper together.
6. Add the octopus and marinate for 10 minutes.
7. Mix the herbs with the salad leaves.
8. Add the octopus and dressing.
9. Toss well.
10. Pile onto chilled plates.
11. Arrange sliced tomato on top and place lime wedges on the side.
12. Serve.