Step 1

To make the glaze, place 1/4 cup (60ml) cider, oil, molasses and sumac in a bowl and stir to combine. Set aside.

Step 2

Place octopus, vinegar, remaining 270ml cider and half the marjoram in a saucepan. Add enough water to just cover. Bring to a simmer over medium-high heat, then turn off heat and set aside for 15 minutes to soften. Strain, discarding liquid, then thread octopus onto skewers. Place on a tray and brush with glaze.

Step 3

To make fattoush, preheat a chargrill pan or barbecue to high heat. In batches, add bread and tomatoes, and cook, turning halfway, for 4-5 minutes or until bread is toasted and tomatoes are charred. Transfer to a bowl. Add the parsley and toss to combine.

Step 4

Add octopus to grill and cook, turning and brushing with remaining glaze, for 4-5 minutes or until charred and sticky.

Step 5

Serve with fattoush, lemon, remaining marjoram and extra molasses and sumac.