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maltatoday WEDNESDAY 15 NOVEMBER 2017 14 Food Method 1. Make sure the octopus is tender, freeze for at least three weeks. 2. Thaw the octopus to room temperature and then wash well. 3. Cut the octopus up into large chunks. 4. To confit the octopus, add the orange, lemon, rosemary and garlic and complete- ly cover with olive oil. 5. Place in the oven at 140C for 90 mins and then allow to come to room temperature. 6. When ready to serve place the octopus on a very hot grill (or on the barbecue) for a few mins on each side until charred. 7. To make the yoghurt dressing, add all the ingredients to a bowl, mix well and season with salt, pepper and olive oil. 8. To make the kamut salad, boil the kamut for 12 mins according to the packet instruc- tions. 9. Add the remaining ingredients and mix well. 10. Serve the charred octopus with kamut salad and yoghurt dressing. Charred octopus with kamut salad and yoghurt dressing Ingredients • 1 kg octopus • 1 sprig rosemary • 2 cloves garlic • 1 stalk lemon grass • ½ orange, zest only • 1 lemon, zest only • 750ml olive oil Yoghurt dressing • 1 tub Greek yoghurt • ¼ small cucumber, finely diced • 1 small tomato, finely diced • Handful mint • ½ lemon, juice only • Salt and pepper Kamut salad • Handful parsley • Handful rucola • Handful cress • Olive oil • Salt and pepper Michael Diacono The rich buttery flavour of this ancient grain also comes with a number of health benefits, including boosting the immune system, aiding digestion, lowering cholesterol and balancing hormones. Paired with octopus which has been confited in olive oil, and served with a yoghurt dressing, Michael Diacono makes a healthy meal that is fancy enough to be served at a dinner party.