The cooked dressing gives this salad great depth of flavour. You could replace the octopus with calamari.
100ml extra virgin olive oil
2 garlic cloves, finely sliced
1 tsp paprika
3 tbsp sherry vinegar
8 kipfler potatoes, boiled and cut into 1cm slices
2 handfuls rocket, washed
8 baby octopus, cleaned and trimmed
Freshly ground white pepper
Preheat a grill or barbecue. Warm olive oil in a saucepan and add garlic and paprika. Cook gently until garlic is soft and fragrant, about 10 minutes. Remove from heat and add vinegar, reserve. Place kipflers and rocket in a large bowl. Grill octopus until golden and just cooked, add to rocket, season and toss with garlic dressing. Serve as an entree or as part of a banquet.