1. To prepare the octopus, fill a large pot with lightly salted water and bring to the boil. Drop the temperature to low and very gently add the octopus. Cook for one hour or until tender. Ensure the water stays at a gentle simmer – do not allow to boil rapidly.

2. Once tender turn off the heat and cool octopus in the pot. Remove octopus from cooled water and cut into pieces similar in size to the prawns. Then peel the prawns.

3. To prepare the dressing, place the diced onion, capsicum, tomato and chilli (if using) in a medium bowl. Add  olive oil and vinegar. Whisk together to combine and season to taste with salt and pepper.

4. To prepare the salsa golf, whisk the egg yolk, mustard and sauces together in a bowl. Once combined, continue whisking while slowly adding oil until thick and all incorporated.

5. To assemble the salad, separate the lettuce leaves from the core. Wash, shake off excess water, roughly tear into pieces and place in a large bowl of iced water. When the leaves are chilled, drain off water, dry and place in a large serving bowl.

6. Pour the dressing over the leaves and toss to coat, then place the seafood on top of the lettuce. Finish with generous dollops of Salsa Golf and sprigs of dill. Serve with lemon wedges on the side.

ALSO: See Porteno's other Christmas recipes, a porchetta centrepiece and a fruit salad with champagne granita to complete your festive spread.