1. Clean baby octopus of excess skin and slice however you like. 2. In a pan sauté garlic, diced eschalots, 1 red chilli diced and roasted capsicum sliced. 3. Add octopus and cook till tender. 4. Slice chives, red onion and sun-dried tomato, halve cherry tomatoes and combine with lettuce in a bowl and toss well. 5. Add octopus to salad and toss once again. 5. Serve warm, arranged on salad plates with fresh sliced red chilli on top.