Bring a large saucepan of water to the boil and add the octopus. Simmer for 8-1 0 minutes, or
until the octopus is tender when tested with the point of a knife.
Meanwhile, make the dressing by mixing together the lemon juice, olive oil, garlic, mint,
parsley, mustard and cayenne pepper with some salt and freshly ground black pepper.
Drain the octopus well and put in a bowl. Pour the dressing over the top and cool for a few
minutes before transferring to the refrigerator. Chill for at least 3 hours before serving on a bed
of salad leaves. Drizzle a little of the dressing over the top and serve with lemon wedges.