Octopus, chorizo sausage and oregano with orange, nasturtium and herb salad Archive

Ingredients

• 1 octopus, about 1.75kg - 2kg/4lb - 4lb 8oz
• 1 tbsp sea salt flakes
• 2 tbsp vinegar
• 200g/7oz cooking chorizo sausage, cubed
• 5 spring onions, sliced
• 1 handful fresh oregano leaves
• 2 oranges, segments only
• 1 handful mint leaves
• 1 handful oregano leaves
• 1 handful parsley leaves
• 10 Kalamata olives, stones in
• nasturtium flowers or orange pansies
• 2 tbsp olive oil
• ½ lemon, juice only
• 1 tsp sesame seeds