Chargrilled octopus with white bean tonnato

Instructions

1. Bring a large saucepan of salted water to a simmer. Add the octopus and the chilli flakes if using, and simmer for 30 minutes or until very tender. Remove from the heat, drain and stand until cool. You can do this the night before.
2. Meanwhile, for the garlic and chilli oil, place all the ingredients in a small saucepan over the smallest burner and cook over very low heat for 30-60 minutes or until the oil is very fragrant and the garlic is only just lightly browned. The oil should be only just bubbling. Remove from the heat, strain and discard the solids.
3. For the pickled cucumber, combine all the ingredients in a bowl, then cover and refrigerate until ready to serve.
4. For the white bean tonnato, heat the grapeseed oil in a heavy–based frying pan over medium heat. Add the garlic and onion and stir until the onion is translucent. Stir in the anchovies, capers, lemon zest, salt and pepper, then add the wine and simmer until evaporated. Add the white beans and cook until the beans are soft and mushy. Transfer the mixture to a food processor, and with the motor running, gradually pour in the olive oil and egg yolks and process until smooth. It will never get as smooth as mayonnaise but that’s what you’re looking for. Adjust the seasoning to taste.
5. Heat a large chargrill plate or barbecue over high heat. Pat dry the octopus and drizzle with oil. When the grill is smoking hot, add the octopus and cook on both sides until golden and lightly charred.
6. To serve, spread the white bean tonnato over the base of a large plate. Top with the octopus tentacles, then the pickled cucumber. Drizzle with garlic chilli oil and serve with lemon wedges on the side.