A taste of late summer with the freshest summer ingredients. We hugely value every ingredient used at Cubitt House and use the very best suppliers to ensure just that. This dish from The Alfred Tennyson embodies this and gives these ingredients the chance to shine.
Octopus
100g cooked octopus tentacles
Heirloom tomato 200g, cored and sliced
A handful of fresh mint
½ fennel head finely sliced
Lemon Dressing
140 g Olive oil
40g Lemon Juice
30g Water
30g Honey
2g Salt
Lime Zest
Sea salt and pepper
Firstly for the lemon dressing, add together all the ingredients and emulsify.
Heat a griddle pan until very hot. Brush the octopus with oil, season, and char all over until crisp and caramelized. Slice into 2 cm pieces.
Toss the tomatoes and fennel with the dressing and season well. Throw in the mint and mix again.
Divide the salad between bowls and top with the octopus and extra mint leaves serve.
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10 Motcomb Street, Belgravia, London SW1X 8LA
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