Story: Chargrilled Octopus with Heirloom tomatoes
Episode: 2
Presenter: Stuart Laws
Air Date: 18 April 2021

Ingredients
1 hand octopus
1 cup salt

For Heirloom tomato salad:
6 tomatoes
2 shallots
100ml vinegar
100ml water
2tbsp sugar
1 bunch oregano
1 bunch Italian parsley
100ml sherry vinegar
100ml Olive oil

Method

• Put the octopus in a colander and rub in all the salt
• Beat and mix for 5 minutes
• Rinse off salt and pat dry
• Heat chargrill
• Slice shallots and salt
• Pour over and pickle
• Cut tomatoes and dress with sherry vinegar and olive oil
• Add herbs
• Chargrill octopus for 5 minutes and turn (he can talk this step and the below as he puts the octopus on the hibachi.)
• Cook for another 5 minutes and remove
• Rest for 5 minutes
• Slice and dress with sherry vinegar
• Plate up