Grilled Octopus Salad

Ingredients

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Method

1. Preheat the oven to 180°C fan-forced. Place the whole head of garlic on some foil, drizzle with olive oil, wrap and roast for 1 hour. Remove and set aside.
2. In a large pot, add octopus, spices, red wine and 1 cup water. The octopus will not be covered but the aim here is to cook the octopus in its own juices. Simmer for 1–1.5 hours until tender.
3. Remove from pot to a large bowl, cool slightly, then cover with olive oil, balsamic vinegar, smoked paprika, dried oregano and lemon zest and cover and place in the fridge to chill. This makes it easier to cook on the grill.
4. Boil potatoes for 10–12 minutes or until tender. Strain and set aside.
5. Preheat barbecue or griddle pan to a high heat. Cook the octopus for 4–5 minutes or until nicely charred (the octopus is already cooked, this gives it a beautiful, rich colour).
6. To make the mayonnaise dressing, squeeze out the cooled roasted garlic from the skins, mix with the olive oil, Hellmann’s mayo and season with paprika, salt and freshly ground black pepper. This adds a creamy decadent touch to compliment the fresh and citrusy dish.
7. Serve to a large board or serving plate with scatterings of the octopus, halved potatoes and olives, then dressed liberally with the lemon juice, olive oil and salt and freshly ground black pepper.
8. Sprinkle over the herbs and serve the fragrant roasted garlic mayonnaise on the side or in dollops on the board itself. Add a wedge of lemon and remaining roasted garlic bulbs to the board too for those who appreciate stronger flavours.