Grilled octopus, baby fennel, lemon and cumin salt
( SERVES 4 )
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|1 tsp||Cumin seeds|
|1 to brush||Olive oil|
|½ cup||Sour cream|
|1||Lemon, in wedges to serve|
- 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.