Put the clean octopus (400 grams for 2p) in a pan with 200 ml white wine and a handful of fresh oregano. Add water to cover the octopus completely. Boil for 15 mins. Cool the octopus down in the pan. Mix 500 grams of cherry tomatoes and 4 slices of old bread (in smaller pieces) with olive oil and bake for 10-15 mins at 200°. Add a dressing of 2 table spoons of olive oil, 2 table spoons of apple vinegar, pepper, salt and a handful of chopped fresh parsley. Dry the octopus and mix with 2 table spoons of pome granate syrop* (or honey) and 2 table spoons of olive oil. Bake on high fire (or on the barbecue). Serve the sticky octopus and the fattoush-like salad with sumak and lemon wedges.
*For pome granate syrop : boil pome granate juice (ready made) until concentrated solution. I don’t add sugar, but if you do, the reduced solution will be really sticky.