Octopus Salad Recipe with Grilled Garden Vegetables

Ingredients

• 600g Spanish octopus, cooked and ready to eat
• 1/4 cup olive oil
• 1/4 cup xeres
• 2 teaspoons salted herbs from Bas-du-Fleuve
• The juice of 1 lemon
• 10 chives sprigs
• Salt and pepper from the mill
• The juice and zest of 1 lemon
• 1/2 teaspoon dried oregano
• 6 radishes, cut into thin slices
• 2 small zucchini, cut in half and sliced very thinly
• 2 dry pints (total 681 g) grape tomatoes, cut in half
• 1/2 cup finely chopped fresh parsley
• 1/3 cup finely sliced red onion