- Remove the Raw Fremantle Octopus from the pouch and rinse under cold running water.
- Fill a steaming pot with water making sure that water is below the tray line, bring it to a boil over high heat.
- Line the steaming basket with Fremantle Octopus, making sure to evenly distribute to achieve even cooking.
- Reduce the heat to a simmer and insert the steaming basket into the steaming pot. Steam with a closed lid for about 20 minutes.
- In the meantime, place another pot with salted water and bring to a boil.
- Pierce the thickest part of the Fremantle Octopus with the help of a sharp paring knife or toothpick. If it goes through without much resistance, your Fremantle Octopus is cooked. Otherwise, cook for another 5 minutes and test again.
- Cut the avocado in half and use one half for each plate. Toast two slices of your choice of sourdough and transfer to your plate.
- Pre-heat a non stick pan for halloumi.
- Drop your eggs into your pot with boiling water, cook until your desired doneness. At the same time add the halloumi slices to the pan and cook until golden brown on both sides.
- To assemble, pick a bit of the curly leaf parsley and add it onto your toast, top it with your poached eggs and dukkah. Transfer the octopus and halloumi to your plates and season with salt and black pepper.
- Finally drizzle a generous amount of extra virgin olive oil and garnish with a slice of lime. Enjoy!
- It is possible to steam the Fremantle Octopus a day before eating and keep covered in the fridge until needed. This way you will have your Sunday breakfast ready within minutes!
