Octopus, frisée and fennel salad with lardons and lentil dressing

1.Bring a large saucepan of salted water to the boil, add octopus, bring back to the boil, then reduce heat to low and simmer until octopus is tender (50 minutes to 1 hour). Drain, cool, then refrigerate until chilled (1 hour).

2.For lentil dressing, boil lentils in a large saucepan until tender (15-20 minutes), then drain. Meanwhile, combine remaining ingredients in a bowl, add warm lentils, toss to combine and season to taste.

3.Fry lardons in a small frying pan, stirring occasionally, until fat renders, and lardons are crisp and golden brown (5-6 minutes). Keep warm.

4.Heat a char-grill pan over high heat (or a barbecue). Brush octopus with oil and grill, turning once, until charred all over (2-3 minutes). Chop while still warm and transfer to a bowl. Add lentil dressing, lardons and a little rendered fat from the pan to taste, then add frisée, fennel, lemon juice to taste, fennel fronds and parsley, season to taste, toss to combine and serve.