Octopus, avocado and tomato salad, lime and coriander dressing

Method

1. Heat a pan large enough to hold the octopus and add a drizzle of olive oil. When hot, add the onion, garlic, rosemary and lime zest. Sweat for 3 minutes, then add the octopus, wine and lime juice. Put the lid on the pan and simmer gently for 1 hour or until the octopus is tender. To check, insert a knife into one of the tentacles; it should cut through with ease. If not, continue to cook, checking every 10 minutes until it is ready.
2. When the octopus is cooked, lift it out on a tray and leave until cool enough to handle. Cut off and reserve the tentacles. Slit open the main body and remove the ink sac, stomach and eyes carefully. Cut the meat into strips, thread onto a skewer and put to one side.
3. Heat up a chargrill or barbecue. Meanwhile, halve, stone and peel the avocados, then cut into slices and place in a bowl with the tomatoes and mix gently.
4. Oil the octopus pieces and tentacles and season with salt and pepper. Place both the skewered meat and tentacles on the chargrill or barbecue and cook for 5–6 minutes until the outside is caramelised and golden.
5. Meanwhile, to make the dressing, whisk the ingredients together in a bowl and season with salt and pepper to taste.
6. Remove the octopus from the skewers and add to the tomato and avocado with the tentacles. Add a few spoonfuls of dressing and toss gently, then add the rocket leaves and a pinch of salt. Share the salad equally between 4 plates and finish with another drizzle of dressing.