Baby octopus with parsley caper salad

Babiche Martens

Ingredients

2 cloves	Garlic cloves
20	Baby octopus (Main)
1	Lemon, zest of
1 Tbsp	Olive oil
2 cloves	Garlic cloves
1	Salt & freshly ground pepper, use flakes of sea salt and freshly ground pepper, to season
2	Eggs, yolks
1 tsp	Salt
1 tsp	Caster sugar
1	Lemon, zest of
1 tsp	Lemon, juice of
150 ml	Olive oil
1 tsp	Dijon mustard
4 handfuls	Flat leaf (Italian) parsley, small handfuls
2 Tbsp	Capers, rinsed

Directions

1. Marinate the octopus with the garlic, lemon, oil and seasoning.
2. To make the mayonnaise, put garlic, egg yolks, salt, sugar, zest, juice and mustard in the food processor. Blend to combine then, with the motor running, slowly drizzle in the olive oil until the mixture emulsifies.
3. Heat the barbecue and cook the octopus until crispy - about 5 minutes.
4. Arrange the parsley leaves and capers on serving plates. Top with the octopus and add a dollop of mayonnaise.