Grilled Octopus in Herb Dressing with Rouille Recipe

Name: Grilled Octopus in Herb Dressing with Rouille Recipe
Yield: 4
Ingredients: [HEADING]Octopus[/HEADING]; 1 x 800g giant octopus; 2 kiwi fruit; Sea salt and freshly cracked black pepper, to season; 1 lemon, juiced; [HEADING]Rouille[/HEADING]; 1 large ripe capsicum; 2 slices white bread, crusts removed; 1/4 cup (60ml) full cream milk; A few strands saffron; 1/2 tspn sweet smoked paprika; 3 cloves garlic; 2 tbspn lemon juice; 6 free range egg yolks; 3/4 cup (180ml) Maggie Beer Extra Virgin Olive Oil; 1 tspn Dijon mustard; [HEADING]Herb dressing[/HEADING]; 1 lemon, zested; 2 tbspn salted capers, rinsed & chopped; 1 tbspn lemon thyme, chopped; 1/2 bunch flat leaf parsley, roughly chpped; 2 garlic cloves, roughly chopped; 2 tbspn Maggie Beer Extra Virgin Olive Oil; [HEADING]To Serve [/HEADING]; 2 tbspn Maggie Beer Extra Virgin Olive Oil; 1 lemon, cut into wedges; 1 cup rocket leaves

Maggie's grilled octopus recipe showcases the best of the seas with a herb dressing, kiwi fruit and a capsicum rouille.

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