Seafood Salad



  • 3 cloves garlic
  • 6 whole peppercorns
  • 2 bay leaves
  • 3 allspice berries
  • 2 pieces of lemon peel
  • 250ml white wine
  • ½ cup white wine vinegar
  • 2 teaspoons salt
  • 2 tablespoons brown sugar
  • 750g whole octopus, cleaned
  • 1 cos lettuce, outer leaves removed, quartered
  • 20 large cooked tiger prawns, peeled and deveined
  • 100g crab meat
  • ¼ cup aioli 
  • 2 tablespoons gherkin, chopped
  • 1 tablespoon lime juice 
  • 1 lime, zested 
  • Dill fronds to garnish
  • 1 lemon, cheeks removed


  1. In a medium sized pot over a low heat add the garlic, peppercorns, bay leaf, allspice berries, lemon peel, white wine, vinegar, salt, sugar and 1.5 litres of water. Bring to a gentle simmer and add the octopus. Cover and simmer for 80 minutes.
  2. Once cooked, discard the stock and place the octopus in the fridge until required.
  3. On a serving platter, arrange the cos hearts and prawns. Evenly disperse the flaked crab meat over the dish. Slice the octopus tentacles and arrange on the plate. 
  4. In a small bowl, mix the aioli, gherkins, lime juice and zest until well combined. Spoon the dressing over the salad. Top with dill fronds and lemon cheeks.

Serves: 8
Time: 2 hours

Recipe by Jacob Leung | | @jacobfood 


Ingredients for Seafood Salad

Garlic Head Each

$3.00 ea