Serve this salad as part of a tapas-style feast and add a little chilli for an extra kick.
1 celery heart, finely chopped
2 spring onions, julienned
1 small carrot, julienned
1 small cucumber, deseeded and julienned
1/4 daikon radish, julienned
1/4 Chinese cabbage, finely shredded
400g baby octopus, cleaned
1 tbsp vegetable oil
2 tsp roasted sesame seeds
1 tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
2 tbsp hot bean paste
freshly ground black pepper
1 tsp chilli powder
2 tsp sesame oil
2 tbsp caster sugar
2 tsp sea salt
Mix all the dressing ingredients in a bowl with 1 tbsp water and allow the flavour to develop.
Place the celery, spring onions, carrot, cucumber, radish and cabbage in a bowl and sprinkle generously with sea salt. Toss together and leave for 10 minutes, then rinse under cold water and squeeze dry.
Toss the octopus with the oil and season with a little sea salt, then barbecue over high heat until just cooked through. Set aside to cool slightly and halve if large.
To serve, mix together the vegetables, warm octopus and dressing and sprinkle with sesame seeds.
• Serve with Neil Perry's manchego and corn fritters.
• To add a further layer to the octopus salad, add a little chipotle chilli.
SOMETHING TO DRINK
A dry, crisp and fresh white wine from the Rias Baixas region of Galicia in north-west Spain, the 2009 Albariño D Fefiñanes (about $35) features yellow peach, orange rind and honeysuckle notes, with a lingering finish on the palate.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.