Octopus with 3 sauces & smacked cucumber salad

Red pepper coulis

Blend the red chili together with the olive oil and smoked paprika powder and add some Xanthan to thicken.

Place in a spray bottle or piping bag.

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Make pea, mint sauce

Boil the peas in water until cooked add the mint at the end and let it steep for a while

Strain the peas, reserving the cooking liquid. Blend until smooth in a blender adding the cooking liquid bit by bit to achieve a pipeable consistency.

Bind with some Xanthan and season Place in a spray bottle or piping bag.

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Tahini

Mix the tahini with a grated clove of garlic, a dash of oil and water until the right consistency is reached. Season to taste with salt and lemon juice.

Place in a spray bottle or piping bag.

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Smacked cucumber salad

Scratch a fork across the cucumber creating cavities for the parsley oil. Then halve the cucumber and remove the seeds. Smack it with flat side of your knife and then slice into bite size pieces. Generously salt in a bowl and set aside to marinate.

Now thinly slice the onion and place into a bowl with lemon juice and sumac.

Then blend smooth the parsley, olive oil and grated garlic.

Finally toast the sesame seeds.

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Finishing the dish

Preheat a charcoal/fire grill. Meanwhile marinate the octopus in oil, salt, pepper and 2 tbs of the red pepper coulis. Then grill the Octopus until nicely charred on all sides.

Combine all the components for the salad. Serve by placing the octopus on a plate and drizzling the 3 sauces over it. Place a little bit of the salad on the side.