Octopus, fennel, cucumber and peach salad

Octopus, fennel, cucumber and peach salad. Photo / Babiche Martens

Serves 4

16 to 20 baby octopuses
2 garlic cloves
2 tsp chilli paste
3 tsp fennel seeds
Zest of 1 lime, plus extra to serve
1 tsp caster sugar
Salt and pepper
2 peaches
2 cups diced cucumber
2 Tbs fresh mint leaves
Indian yoghurt

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.