Servings: 4

Lemon Labneh: subheading: Lemon Labneh:
300g Greek yoghurt 300g Greek yoghurt
1/2 lemon, juiced ½ lemon, juiced
 
Charred Octopus: subheading: Charred Octopus:
1 brown onion, peeled and quartered 1 brown onion, peeled and quartered
3 garlic cloves, peeled and crushed 3 garlic cloves, peeled and crushed
8 strips lemon peel 8 strips lemon peel
4 bay leaves 4 bay leaves
1 tbsp black peppercorns 1 tbsp black peppercorns
1 x 1kg octopus hand, separated into tentacles 1 x 1kg octopus hand, separated into tentacles
olive oil olive oil
 
Zhoug: subheading: Zhoug:
1 tbsp cumin seeds 1 tbsp cumin seeds
handful of coriander, leaves and stems handful of coriander, leaves and stems
3 green chillies, roughly chopped 3 green chillies, roughly chopped
3 garlic cloves, peeled 3 garlic cloves, peeled
2 tbsp olive oil 2 tbsp olive oil
lemon juice, to taste lemon juice, to taste
 
Pickled Radish: subheading: Pickled Radish:
1 cup white vinegar 1 cup white vinegar
1/2 cup ouzo ½ cup ouzo
2 tbsp caster sugar 2 tbsp caster sugar
4 strips lemon peel 4 strips lemon peel
1 tsp black peppercorns 1 tsp black peppercorns
2 radishes, shaved thinly 2 radishes, shaved thinly
 
Lemon Oil: subheading: Lemon Oil:
1 cup olive oil 1 cup olive oil
8 strips lemon peel 8 strips lemon peel
 
To Taste: subheading: To Taste:
salt and pepper salt and pepper

Prepare a hibachi grill if using.
For the Lemon Labneh, place yoghurt in a sieve lined with 2 layers of muslin cloth. Place over a bowl and set aside in the fridge for 60 minutes. Transfer to a bowl and stir in lemon and salt. Set aside in the fridge.
For the Charred Octopus, place all ingredients, except octopus and olive oil, into a large saucepan and fill with water, leaving enough room for octopus. Bring to the boil.
Wrap octopus in cling film and roll over with a rolling pin with medium pressure to help tenderise the octopus tentacles.
Once water is boiling, dip each tentacle in and out of the water, 3 times each, to create a curl in each tentacle. Lower curled tentacles into water. Cover surface of the water with a cartouche and simmer until the thickest portion is fork tender, about 35 minutes. Drain water from the pan then add the olive oil. Toss gently to coat the tentacles evenly.
When ready to serve, oil the hibachi rack then place octopus on top. Cook, turning, until charred all over, about 3 to 4 minutes. Alternatively, cook on a smoking hot grill pan or BBQ. Remove from the heat and set aside.
For the Zhoug, toast cumin seeds in a dry pan for 1 minute. Grind to a powder with a large mortar and pestle.
Add coriander, chilli, garlic, salt and pepper and bring together until a bright green paste consistency is reached. Add oil and lemon juice and stir through.
For the Pickled Radish, place all ingredients except for radish in small saucepan over high heat. Bring to the boil, stirring to dissolve the sugar, then remove from the heat and pour over radish slices. Set aside in fridge for 20 minutes to pickle. Drain well and return radish to the fridge until ready to serve.
For the Lemon Oil, place oil into a frypan over medium heat. Once the oil is hot and begins to shimmer, add lemon peel then remove from the heat. Allow to steep for 20 minutes.
To serve, spread labneh onto a serving plate. Top with octopus. Add some zhoug and drizzle with lemon oil. Serve with lemon wedges, pickled radishes and remaining zhoug and lemon oil on the side.