What you'll need

Serves 1 (as a light meal)

• 1 bay leaf
• 10 peppercorns
• 200g octopus
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinaigrette
• 50g chickpeas, cooked
• 1⁄4 red onion, sliced
• 1⁄2 clove garlic, thinly sliced
• 1 tablespoon fresh parsley leaves
• salt and pepper to taste
• 1 tomato, sliced

The easy bit

1. Bring 2 litres of water to boil with the bay leaf and peppercorns. Add the octopus and cook for 12 minutes. Drain and let cool for 5 minutes, then remove octopus skin and cut into 3mm slices.
2. Add olive oil, vinaigrette, chickpeas, red onion, garlic, parsley, and salt and pepper. Mix well.
3. Arrange tomato in a circle on a plate, season, then arrange octopus on top.