Octopus, chickpea and rocket salad with lemon

Ingredients

For 1 serving

• Octopus180 g
• Cooked chickpeas120 g
• Arugula40 g
• Cherry tomatoes80 g
• Extra virgin olive oil10 g
• Lemon0.5
• Parsleyto taste
• Saltto taste

Contains: shellfish,

Method

1. Bring a large pan of unsalted water to the boil. Rinse the octopus, hold it by the head and dip the tentacles into the water three times for a few seconds, until they curl, then lower it in completely.
2. Cook it covered over a low heat for 45 minutes, until a fork easily pierces the thickest part of the tentacles; turn off the heat and let it cool to lukewarm in its water so it stays tender.
3. Meanwhile drain and rinse the chickpeas; wash the cherry tomatoes and halve them; wash and dry the rocket; chop the parsley.
4. Make the citronette by whisking the olive oil, lemon juice and a pinch of salt with a fork until emulsified.
5. Drain the octopus, remove the beak at the centre of the tentacles and cut it into pieces of about 2 cm; add it to the chickpeas, tomatoes and rocket, dress with the citronette and finish with the parsley.