Octopus, chickpea and celery salad with toasted bread

Ingredients

For 1 serving

• Octopus180 g
• Cooked chickpeas100 g
• Celery80 g
• Cherry tomatoes80 g
• Parsley6 g
• Bread40 g
• Extra virgin olive oil10 g
• Lemon juice2 tablespoons
• Paprikato taste
• Saltto taste

Contains: gluten, shellfish, celery,

Method

1. Rinse the octopus well under running water. Bring a pan of unsalted water to the boil, dip the octopus in holding it by the head and lift it out three times so the tentacles curl, then leave it in.
2. Cook over low heat, covered, for 40–45 minutes, until a fork slides easily into the thickest part; turn off the heat and let it cool slightly in its water so it stays tender.
3. Meanwhile, drain and rinse the chickpeas; wash the celery and slice it thinly; halve the cherry tomatoes and chop the parsley.
4. Drain the octopus and cut it into roughly 2 cm pieces. Combine with the chickpeas, celery and tomatoes and dress with the oil, lemon juice, paprika, a pinch of salt and the parsley.
5. Slice the bread and toast it for 2–3 minutes, until golden and crisp; serve it with the salad.