INGREDIENTS

• 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

METHOD

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.com | @jacobfood