Summer is all about BBQs and spending time with friends under the sun. Well, this recipe by Hayden Quinn and Hellmann’s is the perfect combination of all those things!

Prep time: 25 min
Cook time: 90 min
Serves: 6

INGREDIENTS
1 head garlic
4 tbsp (intl) olive oil
2.5 kg large fresh octopus tentacles cleaned
Smoked paprika
1 cup red wine
1 cup water
2 tbsp (intl) balsamic vinegar
2 tsp dried oregano
Zest 1 lemon
500g kipfler potatoes
½ cup Hellmann’s Real Mayonnaise
1 tbsp (intl) olive oil
Cornish sea salt and pepper seasoning mix to taste
½ cup pitted green olives halved
1 lemon, cut into wedges
¼ cup continental parsley finely chopped
¼ cup mint leaves
¼ cup dill sprigs

METHOD

  1. Preheat oven to 180C. Place the whole head of garlic on some foil, drizzle with olive oil, wrap and roast for 1 hr. Remove and set aside.
  2. In a large pot, add octopus, spices, red wine and water. The octopus will not be covered but the aim here is to cook the octopus in its own juices. Simmer for 1-1.5 hrs until tender.
  3. Remove from pot to a large bowl, cool slightly, then cover with olive oil, balsamic vinegar, 2 tsp smoked paprika, dried oregano and lemon zest and cover and place in the fridge to chill. This makes it easier to cook on the grill.
  4. Boil potatoes for 10-12 mins or until tender. Strain and set aside.
  5. Preheat BBQ or griddle pan to a high heat. Cook the octopus for 4-5 minutes or until nicely charred (the octopus is already cooked, this gives it a beautiful, rich colour).
  6. To make the mayonnaise dressing, squeeze out the cooled roasted garlic from the skins, mix with the olive oil, Hellmann’s mayo and season with paprika, salt and pepper. This adds a creamy decadent touch to compliment the fresh and citrusy dish.
  7. Serve to a large board or serving plate with scatterings of the octopus, halved potatoes and olives, then dressed liberally with the lemon juice, olive oil and salt and pepper.
  8. Sprinkle over the herbs and serve the fragrant roasted garlic mayonnaise on the side or in dollops on the board itself. Add a wedge of lemon and remaining roasted garlic bulbs to the board too for those who appreciate stronger flavours. Garnish with parsley, mint and dill sprigs.

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