Grilled Moroccan octopus with green asparagus and potato salad

Ingredients

• 1packet Moroccan Octopus tentacles boiled
• 1 tbsp of Chorio extra virgin olive oil
• 1 tsp of Maldon sea salt
• ½ tsp Maldon pepper
• 1 orange zest
• 12-15 pieces of Ardo green Asparagus
• 1 tsp Maldon sea salt
• ¼ packet of small natural potatoes
• 3-4 Alion celery sticks, thinly sliced
• 2 tbsp Ardo shallots
• 1 tbsp Ardo parsley
• 2 tbsp Callowfit honey & mustard sauce