Marinade:

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600g Spanish octopus, cooked and ready to eat

¼ cup olive oil

¼ cup xeres

2 teaspoons salted herbs from Bas-du-Fleuve

The juice of 1 lemon

10 chives sprigs

Salt and pepper from the mill

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Vinaigrette:

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¼ cup olive oil

The juice and zest of 1 lemon

½ teaspoon dried oregano

Salt and pepper from the mill

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Salad:

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6 radishes, cut into thin slices

2 small zucchini, cut in half and sliced very thinly

2 dry pints (total 681 g) grape tomatoes, cut in half

½ cup finely chopped fresh parsley

⅓ cup finely sliced red onion

Salt and pepper from the mill

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1. In a bowl, add the ingredients for the marinade, season with salt and pepper and mix.

2. Place the octopus in an airtight dish, pour the marinade, close and shake well. Reserve in the fridge for 1 hour.

3. Skewer the octopus, set aside and keep the marinade!

4. In a bowl, add the ingredients for the vinaigrette and season with salt and pepper. Mix and reserve.

5. Preheat the BBQ at maximum intensity. Oil the grates.

6. Place the octopus skewers on the fire and cook for 2 to 3 minutes.

7. Turn the octopus over, drizzle with the remaining marinade and continue cooking for 2 to 3 minutes.

8. Remove from heat and slice.

9. In a large salad bowl, add the octopus, the ingredients for the salad followed by the vinaigrette.

10. Toss, taste and rectify the seasoning if necessary! Serve with a baguette.