Ingredients portion 2
Garlic 1 clove
Olive oil 3 tablespoons
Red pepper flakes ½ tablespoon
Celery stalk 4 pieces
Chopped parsley 1.5 cups
Seedless olives ⅓ cup
Canned octopus in oil 150g
Lemon 1 piece
Tomatoes 2 pieces
Green beans 100 g
Canned squid 150 g
Cooking instructions 20 minutes
1 Finely chop the celery stalks, chop the parsley leaves, slice the olives lengthwise into halves, cut the tomatoes into slices or halves if using cherry tomatoes. Boil the beans in salted water and leave to cool.
2 Peel 5 thin strips of zest from the lemon with a vegetable peeler and cut into sticks. Squeeze the juice out of the lemon.
3 Drain the oil from the octopus. Slice into pieces if necessary. Do the same with the squid.
4 Crush a clove of garlic in a garlic masher and mash with a quarter teaspoon of salt. Then mix with a whisk and natural lemon juice (one and a half tablespoons), olive oil, red chilli flakes and a quarter spoonful of salt.
5 Mix the octopus and squid with the vegetables and lemon zest. Season the salad with the prepared lemon juice, olive oil and spices.
