Octopus, potato and green bean salad with parsley

Ingredients

For 1 serving

• Octopus200 g
• Potatoes220 g
• Green beans100 g
• Parsley8 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Lemon juice2 tablespoons
• Saltto taste
• Black pepperto taste

Contains: shellfish,

In season: June – September

Method

1. Bring a large pan of water to the boil. Rinse the octopus, dip the tentacles into the boiling water for a few seconds three times so they curl, then lower it in completely and cook over low heat for 40–45 minutes, until a fork slides easily into the thickest part.
2. Turn off the heat and let it cool slightly in its liquid: this keeps it tender.
3. Meanwhile peel the potatoes and cut them into chunks of about 3 cm; put them in a pan of cold salted water, bring to the boil and cook for 15 minutes, until tender; top and tail the green beans and add them for the last 7 minutes, until tender but crisp. Drain everything.
4. Peel and finely chop the garlic, chop the parsley and whisk them with the oil, lemon juice, salt and black pepper.
5. Drain the octopus, cut it into 2 cm pieces and add it to the still-warm potatoes and beans; toss with the dressing.