Octopus, fennel, cucumber and peach salad

Babiche Martens

Ingredients

16	Baby octopus (Main)
2 tsp	Chilli paste
2 cloves	Garlic
3 tsp	Fennel seeds
1	Lime
1 to taste	Salt & freshly ground pepper
2	Peaches
2 cups	Diced venison
2 cups	Fresh mint
1 to drizzle	Indian yoghurt

Directions

1. Place the octopuses into a bowl. Finely slice the garlic and add with the chilli, fennel, lime zest and sugar. Season and mix well. Leave to marinate for at least an hour.
2. Preheat the barbecue grill or hotplate. Remove the octopus and cook over a high heat for three to four minutes, turning occasionally until crispy.
3. Slice the peaches. Arrange on a platter with the cucumber, mint and octopus. Drizzle with yoghurt and season. Serve with lime.