Grilled octopus, fennel, chickpea puree and seaweed dressing

Clean and marinate octopus and combine with lemon zest, garlic, oil and oregano. Cook the octopus on low heat in a pot, covered, until tender and gelatinous and set aside.

Cook the chickpeas in the chicken stock with the rosemary and onion until chickpeas are soft. Drain and retain the liquid.

Saut the chickpeas with the cooked onion, garlic, cumin and oil. Add a little of the reserved liquid. Puree in a food processor until smooth then set aside.

Preheat a chargrill pan on medium high heat, add cooked octopus and cook for 1-2 minutes until warmed through.

Thinly slice the fennel and mix with lemon juice, parsley and seasoning.

To assemble, place the puree on the bottom, octopus, then fennel on top, drizzle with seaweed dressing.