Cut the tentacles of the octopus, place in a saucepan with 200g white wine, some thyme and one bay leaf, cover it and cook for about 40 minutes.
When tender and cooked, cut into small pieces.
Blend all ingredients to make the marinade and pour it over the octopus. Let it marinate in the refrigerator for about an hour.
Top with the baby rocket and some freshly ground pepper and serve.