Octopus salad with vegetables

Many look forward to going to the sea or to one of the fish restaurants to meet the queen among salads - the one made of octopus. You no longer have to wait to enjoy its excellent taste as it arrives in your kitchens in a slightly modified edition.

Preparation steps

Put the octopus in a larger pot and add enough water to cover it. Cook over low heat for about an hour.
When it softens, take it out of the water, cool, cut into rings and place in a suitable bowl.
Peel a squash, grate it and add to the octopus. Add more sliced spring onions, radishes, chopped garlic, boiled asparagus, olives and parsley.
In another bowl, mix the soup in which the octopus was cooked and Natur for the salad. Let stand for about 5 minutes, then stir in the olive oil and vinegar. Pour the topping over the prepared salad and mix.

Serving

Cool the octopus salad a little more and serve.

Advice

Put fresh octopus in the freezer the day before use - it will cook faster. The octopus is cooked when the "tentacles" are easily removed from the legs or by themselves.

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