Wild halloumi and pomegranate octopus salad | Marine Stewardship Council

Ingredients

• 1 teaspoon sea salt
• 1 tablespoon fennel seeds
• 1 bay leaf
• 1 sprig rosemary
• 1 sprig thyme
• 1 lemon, sliced
• 400 g (14 oz) MSC certified sustainable octopus tentacles, tenderized or pre-cooked if short of time
• 65 g (2 oz/1 ⁄3 cup) toasted buckwheat
• 40 g (1. oz/1 ⁄3 cup) cooked quinoa
• 1 tablespoon currants or golden currents
• 1 tablespoon cranberries
• ⅓ cup picked mint leaves
• 1 tablespoon finely shaved fennel
• 1 teaspoon pomegranate seeds
• 4 tablespoons olive oil
• finely grated zest and juice 1 lemon
• 200 g (7 oz) halloumi