Octopus, fennel, cucumber and peach salad
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|2 tsp||Chilli paste|
|3 tsp||Fennel seeds|
|1 to taste||Salt & freshly ground pepper|
|2 cups||Diced venison|
|2 cups||Fresh mint|
|1 to drizzle||Indian yoghurt|
1. 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.
2. Preheat the barbecue grill or hotplate. Remove the octopus and cook over a high heat for three to four minutes, turning occasionally until crispy.
3. Slice the peaches. Arrange on a platter with the cucumber, mint and octopus. Drizzle with yoghurt and season. Serve with lime.