Amanda Laird: Grilled octopus, baby fennel, lemon and cumin salt

Grilled octopus, baby fennel, lemon and cumin salt. Photo / Babiche Martens

Serves 4

Zest of one lemon
1 tsp cumin seeds
2 Tbs salt
20 baby octopus
Olive oil
8 baby fennel
½ cup sour cream
1 Tbs coriander, chopped
Lemon to serve

1 To make the salt; heat a pan, add the zest and stir for 3-4 minutes or until dried, add the seeds and cook for a minute to release the flavour. Either finely chop, use a mortar and pestle or process until fine then add to the salt.

2 Heat the grill, drizzle the octopus with olive oil then cook over a high heat for approximately 4 minutes or until the tentacles are crispy.

3 Halve the fennel, brush with olive oil and cook on the grill for 5 minutes. Combine the coriander and sour cream, season to taste.

4 Serve the octopus and fennel seasoned with the lemon and cumin salt, coriander and sour cream on the side and lemon wedges.