We hope you enjoy our cookery column with chef Paul Watters who each week will take the fear out of cooking with his easy to follow recipes...
Serves 2
For the octopus
1 cooked octopus (about 600–800g) (available in most Asian supermarkets)
2 tbsp olive oil
2 garlic cloves, crushed
1 tsp smoked paprika
½ tsp chilli flakes
Salt and freshly ground black pepper
Juice of ½ lime
Roasted cauliflower
1 small cauliflower, cut into florets
2 tbsp olive oil
1 tsp turmeric
½ tsp smoked paprika
Salt and black pepper
Fresh salad
1 cup mixed salad leaves
½ cucumber, sliced
8 cherry tomatoes, halved
½ red pepper, sliced
½ carrot, julienned
¼ red onion, thinly sliced
½ cup sugar snap peas or garden peas
Fresh basil leaves
Lime wedges
Lime dressing
3 tbsp extra virgin olive oil
Juice of 1 lime
1 tsp honey
1 tsp Dijon mustard
Salt and cracked black pepper
Method
Heat the oven to 200°C (180°C fan).
Toss the cauliflower with olive oil, turmeric, smoked paprika, salt and pepper. Roast for 20–25 minutes, turning halfway until golden.
Pat the octopus dry and coat with olive oil, garlic, smoked paprika, chilli flakes, lime juice, salt and pepper. Leave to marinate for 20 minutes.
Heat a griddle pan or barbecue until very hot. Grill the octopus for 3–4 minutes per side until lightly charred.
Whisk together the olive oil, lime juice, honey, Dijon mustard, salt and pepper for the dressing.
Toss the salad leaves, cucumber, tomatoes, red pepper, carrot, onion and peas with half of the dressing.
Gather two large plates or bowls
Arrange the salad on a serving plate, top with the roasted cauliflower, then place the grilled octopus on top.
Scatter over the fresh basil leaves, drizzle with the remaining dressing, and serve with lime wedges.
Paul's Tip: sprinkle a little chilli flakes or a light sprinkle of curry powder over the top of the octopus for a extra bit of heat and flavour.
