Warm octopus, potato and green bean salad with lemon

Ingredients

For 1 serving

• Octopus200 g
• Potatoes200 g
• Green beans150 g
• Extra virgin olive oil10 g
• Lemon0.5
• Parsleyto taste
• Garlic1 clove
• Saltto taste

Contains: shellfish,

In season: June – September

Method

1. Bring a large pan of unsalted water to the boil. Rinse the octopus, hold it by the head and 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 let it cool slightly in its water, which keeps it tender.
3. Meanwhile peel the potatoes and cut them into roughly 2 cm cubes; top the green beans and halve them.
4. In another pan of boiling salted water cook the potatoes and green beans together for 12 minutes, until the potatoes are tender but still whole; drain.
5. Drain the octopus, rub off any skin that comes away easily and cut it into pieces of about 2 cm; add it to the warm vegetables in a bowl.
6. Dress with the oil, the lemon juice, very finely chopped garlic, chopped parsley and a pinch of salt; toss and serve warm.