Octopus Salad

• 300 g octopus

• 250 g cucumber

• 250 g cherry tomatoes

• 250 g red pepper

• 50 - 100 g shallots

• 10 g parsley

• 1 tbsp. olive oil

• salt, freshly ground black pepper

• fresh cilanto (coriander) (optional)

• 1/2 tsp. dried oregano (optional)

• 1 tsp. lime juice, 1 tsp. cider vinegar (optional)

1 Chop shallots and optionally cover them with hot water in a bowl. Keep shallots in the water for 10 min, then drain and set aside.

2 Cut octopus, red pepper and cucumber into 1 sq. cm pieces and set aside. Half cherry tomatoes and set aside.

3 Place the chopped octopus into a large, non-reactive bowl. Add the cucumbers, red pepper, shallots, parsley, and if desired cilantro, with dried oregano. Season with olive oil, a sprinkle of salt and black pepper and if desired with the lime juice, cider vinegar, and stir to combine. Cover and chill for 2 hours or overnight. Once ready to serve, stir in the chopped cherry tomatoes.