Octopus Salad with Orange, Herbs and Red Onion

octopi (each around 1 pound)

salt

long pepper (alternatively 5 black peppercorns)

juniper berries

bay leaves

flat leaf parsley (leaves only)

Thai basil leaves

mint leaves

orange (zest ribboned, flesh filleted)

red onion (cut into narrow wedges)

olive oil, white balsamic vinegar, flaky sea salt + pepper (to serve)