Radicchio & Fennel Salad with Grilled Octopus – Flamingo Estate

Ingredients

• 1 radicchio, shredded
• 1 fennel bulb, thinly sliced
• 1 cup fresh orange juice
• 1 frisee
• 1/4 bunch parsley, chopped
• 1/4 bunch mint, chopped
• 2 tbsp olive oil
• 1 lime, juiced
• 1/2 tbsp coconut aminos
• 1/2 tbsp tahini
• 2-3 octopus tentacles
• 1 tbsp olive oil
• 1/2 lemon, juiced
• Salt and pepper to taste