Grilled octopus with heirloom tomatoes and dill

Ingredients

• 4 large baby octopus, cleaned, tentacles spearated
• 1 1/2 tsp paprika
• 1 garlic clove
• 1/2 tsp finely crushed fennel seeds
• Lemon juice, to serve
• 1/2 cup chopped dill, to serve
• Tomato salad
• 6 heirloom tomatoes, cut into wedges
• 12 kalamata olives, pitted and halved
• 3/4 small white onion, diced
• 1 telegraph cucumber, peeled and diced
• 1/2 cup basil leaves
• 2 tbsp white wine vinegar (or to taste)
• 60 ml (1/4 cup) extra-virgin olive oil, plus extra to serve
• Crumbled feta, to serve

Instructions

1. 1

   1.: Preheat a barbecue to high. Combine octopus with paprika, garlic and fennel seeds in a bowl and season with salt flakes to taste.

2. 2

   2.: For tomato salad, combine ingredients in a bowl. Season to taste, transfer to a platter and top with feta.

3. 3

   3.: Add octopus to barbecue and char-grill, turning once, until just cooked and charred (1-2 minutes; don't overcook as it will become chewy.)

4. 4

   4.: Transfer octopus to a plate, drizzle over oil and squeeze over lemon to taste, then scatter with dill. Serve with tomato salad on the side.