Seafood Salad

Serves: 8
Moderate
Time: 1½ hours + chilling


Ingredients:

3 garlic cloves
6 black peppercorns
2 bay leaves
3 allspice berries
2 wide strips of lemon zest
250ml white wine
½ cup white wine vinegar
2 teaspoons salt
2 tablespoons brown sugar
750g whole octopus, cleaned
1 cos lettuce, outer leaves removed, quartered
20 large cooked tiger prawns, peeled, tails intact
100g  crab meat, flaked
¼ cup aioli 
2 tablespoons chopped gherkins
1 lime, zested 
1 tablespoon lime juice 
Dill fronds, to garnish
1 lemon, cheeks removed 
Cornichons to garnish, optional

METHOD:

1. Combine the garlic, peppercorns, bay leaves, allspice berries, lemon zest, white wine, vinegar, salt, sugar and 1½  litres of water in a large pot over a low heat. Bring to a gentle simmer and add the octopus. Cover and simmer for 1 hour + 20 minutes.

2. Drain the octopus and discard the stock. Place the octopus into a bowl and put in the fridge to chill.

3. Arrange the lettuce and prawns on a serving platter, and scatter with the crab meat. Slice the octopus tentacles and arrange on the plate. 

4. In a small bowl, mix the aioli, gherkins, lime zest and juice until well combined. Spoon the dressing over the salad. Top with dill fronds, lemon cheeks and cornichons, if using.