Grilled octopus, baby fennel, lemon and cumin salt
( SERVES 4 )

Viva 4/2/2010

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Amanda Laird

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To make the salt; heat a pan, add the zest and stir for 3-4 minutes or until dried, add the seeds and cook for a minute to release the flavour. Either finely chop, use a mortar and pestle or process until fine then add to the salt.
Heat the grill, drizzle the octopus with olive oil then cook over a high heat for approximately 4 minutes or until the tentacles are crispy.
Halve the fennel, brush with olive oil and cook on the grill for 5 minutes. Combine the coriander and sour cream, season to taste.
Serve the octopus and fennel seasoned with the lemon and cumin salt, coriander and sour cream on the side and lemon wedges.

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