To cook the octopus, place 2 litres (2 quarts/8 cups) water in a large saucepan. Add salt, fennel seeds, bay leaf, rosemary, thyme and lemon. Bring to the boil then simmer for 5 minutes.
Add the octopus and simmer for 40–50 minutes, until tender. Remove from pan and set aside to rest. In a mixing bowl, combine the buckwheat, quinoa, currants, fennel, radishes, mint, pomegranate, 3 tablespoons olive oil, lemon zest and juice.
Heat the remaining oil in a frying pan over medium heat. Cook haloumi for 2–3 minutes, stirring and turning occasionally, until golden brown. While still warm add to the salad and toss well. Arrange the salad on a large board and top with the octopus tentacles.
• To tenderise the octopus, beat with a meat mallet or rolling pin for 15 minutes.