500g baby Octopus, cleaned
1 bulb baby fennel, shaved (see notes)
¼ cup extra virgin olive oil
1 tablespoon lemon juice
Salt flakes and freshly ground black pepper, to taste
4 zucchini, cut lengthways into six slices
Crusty bread, to serve

 

Oregano & Fennel Marinade
½ cup extra virgin olive oil
3 cloves garlic, finely sliced
2 tablespoons chopped oregano leaves
1 lemon, zested and juiced
2 teaspoons fennel seeds

Make the Oregano & Fennel Marinade: combine the olive oil, garlic, oregano, lemon zest, fennel seeds, and pepper in a bowl.

Pour boiling water over Octopus, leave to stand for 1-2 minutes, then drain. Add to the marinade and mix to coat well. Cover and marinate for at least 30 minutes (overnight is fine).

Heat a barbecue or char-grill plate.

Toss the fennel with half the olive oil, lemon juice, salt and pepper and set aside until needed.

Brush the zucchini with remaining olive oil, place on grill-plate and cook until golden brown on both sides. Remove and keep warm.

Remove the Octopus from the marinade and cook on the grill plate for 2-5 minutes, turning occasionally, until the skin is brightly coloured.

Arrange the marinated fennel on the serving plate, place the zucchini on top, followed by the Octopus and serve with crusty bread.