The Day Before:
Pickled Onions Combine all ingredients. Leave in fridge overnight.
Carpaccio Place octopus, onion, leek, celery and 1⁄2 of the lemon juice in a hot pot. Sear, then add wine and reduce the heat. Cook for 50 minutes. Rest the octopus off the heat for 10 minutes then roll into a log, wrap in cling wrap and freeze for 12 hours.
The Day Of:
Cut the cherry tomatoes, season with salt and pepper, thyme and olive oil. Place on a tray and place in 120°C oven for 1 hour.
To Serve Take the octopus from the freezer and leave to defrost for 10 minutes. Slice thinly and plate. Garnish with the pickled onions, diced cucumber, dried cherry tomatoes, remaining lemon juice, olive oil, salt and pepper, pane profumato and baby herbs.
CHEF’S TIP: You can make your own pane profumato by heating a pan with a little olive oil and adding breadcrumbs and chopped thyme. Season with salt and pepper and toss until golden brown.