Fennel, Asparagus and Grilled Octopus Salad

Instructions

1. 1

   Preheat the grill, setting the burners to high. Oil the grate.

2. 2

   On a large plate, brush the octopus and asparagus with 2 tbsp (30 ml) of the oil. Sprinkle with the ground fennel and red pepper flakes. Season with salt and pepper.

3. 3

   Grill the octopus for 3 minutes on each side or until lightly browned. Set aside on another plate. At the same time, grill the asparagus for 5 minutes or until cooked but still crunchy. Set aside with the octopus.

4. 4

   In a bowl, whisk the remaining oil with the lemon zest and juice, honey, shallot and herbs. Add the sliced fennel and pomegranate. Season with salt and pepper. Mix to combine.

5. 5

   On a work surface, cut the asparagus in half lengthwise. Slice the octopus into rounds, keeping the ends of the tentacles intact.

6. 6

   Divide the asparagus among four plates. Top with the fennel salad and octopus.