Octopus, fennel, cucumber and peach salad
Photo by Babiche Martens
- Place the octopuses into a bowl. Finely slice the garlic and add with the chilli, fennel, lime zest and sugar. Season and mix well. Leave to marinate for at least an hour.
- Preheat the barbecue grill or hotplate. Remove the octopus and cook over a high heat for three to four minutes, turning occasionally until crispy.
- Slice the peaches. Arrange on a platter with the cucumber, mint and octopus. Drizzle with yoghurt and season. Serve with lime.