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Ingredients

• 0.5 medium octopus
• 1 lemons, cut in half
• 2 bay leaves
• 6 black peppercorns
• 2 litres water
• 1 pinches black pepper
• 3 tbsp vegetable oil

• 0.5 mooli (white radish)
• 1 carrots, cut into short, fine strips
• 1 banana shallots, thinly sliced
• 250 g mizuna leaves, Japanese leaf vegetable
• 1 red chillies, de-seeded and cut into short, fine strips
• 20 coriander leaves
• 10 mint leaves
• 0.5 cucumber, de-seeded and cut into short, fine strips

• 2 cm piece ginger, crushed
• 1 clove garlic, crushed
• 1 pinches turmeric
• 1 pinches chilli powder
• 5 g mustard seeds, coarsely crushed
• 2 strands saffron
• 0.25 tsp caster sugar
• 1 tbsp hot water
• 50 ml sunflower oil
• 50 ml cider vinegar

Description

For A Striking Dish, Try Visen Anenden's Salad, Combining Griddled Octopus With Crisp Vegetables And A Spicy Dressing

UK TV