Octopus and Citrus Salad

This cold, refreshing dish is great for summer, but also a quick, great tasting single course meal to enjoy in colder months. The tender octopus meat pairs perfectly with the intense fragrance and delicate citrus flavour of lemon and pink grapefruit.

Ingredients

  • 800 gr. pre-cleaned octopus
  • 20 grape tomatoes
  • 1 celery heart
  • 1 pink grapefruit
  • 3 tablespoons Limmi lemon juice
  • 4 tablespoons extra-virgin olive oil
  • salt and pepper – arugula to taste

Preparation

Cook the octopus in a pressure cooker for about 30 minutes (if using a regular pan, place in cold water and cook for about 1 hour), let it cool in the cooking water, then drain it thoroughly. Slice the octopus and dress it with a mix of extra virgin-olive oil and lemon juice. Add the grapefruit, peeled and cut into slices. Meanwhile, wash, dry and slice the celery and tomatoes. Transfer everything to a large bowl and top with the octopus. Add salt and pepper to taste and garnish with arugula