Grilled octopus

Fill a large saucepan with water and bring to a boil, then slowly add the octopus, legs first, so they curl up.

Reduce the heat to a simmer and cook the octopus until it is tender when pierced with a sharp knife. Drain and set aside to cool.

Toss the octopus with olive oil and season with salt and pepper. Braai over medium-low coals or chargrill on a cast-iron griddle pan until browned.

Serve with the pickled watermelon rind and drizzle with lime juice.

Cook's note: Delicious pickled in red wine vinegar and chilli, or cooked over the coals like this for incredible smokiness.

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