Method

• 1.
  To make the glaze, place 1/4 cup (60ml) cider, oil, molasses and sumac in a bowl and stir to combine. Set aside.
• 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.
• 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.
• 4.
  Add octopus to grill and cook, turning and brushing with remaining glaze, for 4-5 minutes or until charred and sticky.
• 5.
  Serve with fattoush, lemon, remaining marjoram and extra molasses and sumac.