- Remove the Steamed Fremantle Octopus from the pouch and pat dry, set aside.
- Soak the chickpeas overnight. Cook them in water, drain and set aside. At a pinch, you can substitute with canned chickpeas.
- Pre-heat your oven to 180C.
- Lightly coat your capsicums with vegetable oil and salt. Roast for 10-15 minutes or until the skin and flesh has cooked through.
- Transfer the capsicum to a bowl and cover with a lid, rest for about 20 minutes. Resting will help the skin to come loose from the skin and peel easier. Remove the seeds and the skin of capsicum.
- Blend the capsicum into a puree with a touch of olive oil. Adjust the seasoning if necessary.
- Place a non-stick pan over medium heat. Add in chickpeas and a tbsp of oil. Slowly roast the chickpeas while constantly stirring, until crunchy. Adjust the seasoning, set aside and cool.
- Once cooled, toss the chickpeas with feta, olives, parsley, and capers. Season with olive oil and lemon juice to taste. Set aside.
- Place a heavy bottomed pan onto high heat and pour in a tablespoon of oil. Reheat the Steamed Fremantle Octopus for about 1.5 minutes on each side, until golden in colour and reheated all the way through. Season lightly with salt.
- To plate, spread your capsicum puree on the plate. Transfer your octopus to the plate and top it with the chickpea salad. Garnish with extra virgin olive oil and black pepper.