Octopus with cannellini beans, celery and cherry tomatoes

Ingredients

For 1 serving

• Octopus200 g
• Cooked cannellini beans150 g
• Celery1
• Cherry tomatoes100 g
• Extra virgin olive oil8 g
• Lemon0.5
• Parsleyto taste
• Saltto taste

Contains: shellfish, celery,

Method

1. Bring a large pan of unsalted water to the boil. Rinse the octopus, dip the tentacles in 3 times for a few seconds until they curl, then lower it in completely.
2. Cook the octopus over low heat with the lid ajar for about 45 minutes, until a fork slides easily into the thickest part; turn off the heat and leave it in its water for a few minutes.
3. Meanwhile rinse the cannellini beans in a sieve; wash the celery, pull off the toughest strings and slice thinly; wash and halve the cherry tomatoes; chop the parsley.
4. Drain the octopus, rub off any skin that comes away easily and cut it into pieces of about 2 cm.
5. Combine the still-warm octopus, beans, celery and tomatoes in a bowl; dress with the oil, the lemon juice, the parsley and a pinch of salt, toss and serve warm.