Octopus, Chorizo Sausage and Oregano with Orange, Nasturtium and Herb Salad

Ingredients

Contains: sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 octopus
• 1 tbsp sea salt
• 2 tbsp vinegar
• 200g/7oz cooking chorizo
• 5 spring onions
• 1 handful fresh oregano
• 2 oranges
• 1 handful mint
• 1 handful oregano
• 1 handful parsley
• 10 Kalamata olives
• 5 spring onions
• flowers or orange pansies nasturtium
• 2 tbsp olive oil
• ½ lemon
• 1 tsp sesame seeds

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the octopus, then place it in a large pot with enough water to cover. Add the sea salt and vinegar, bring to a boil, then reduce to a gentle simmer.

2. Simmer partly covered for about 90 minutes, until a knife slides easily into the thickest part and the flesh is opaque at 145°F (63°C). Drain and let cool, then cut into bite-sized pieces.

3. Meanwhile, slice the chorizo into thick rounds and fry in a dry pan over medium heat for about 10 minutes, turning, until cooked through to 160°F (71°C).

4. Trim and chop the first 5 spring onions and add them to the chorizo pan for the last 2 minutes of cooking. Set aside.

5. Toast the sesame seeds in a dry pan over medium-low heat for 2 minutes, shaking often, until golden. Set aside.

6. Whisk the olive oil with the juice of half the lemon, a pinch of sea salt and half the chopped fresh oregano handful to make a dressing.

7. Peel the oranges and slice into rounds. Chop the mint, parsley and the second oregano handful. Halve the olives. Slice the second set of 5 spring onions.

8. Toss the octopus with the dressing. Arrange the orange, herbs, olives, spring onions and nasturtium flowers (or orange pansies, optional) on plates, then top with the octopus and chorizo and scatter over the sesame seeds.