Octopus and green bean salad


Serves 4

  • 500 g octopus
  • 400 g potatoes
  • 200 g green beans
  • 150 g plum tomatoes
  • parsley
  • 4 sprigs lemon thyme
  • 1 tsp oregano
  • 1/2 glass white wine
  • extra virgin olive oil
  • 40 g lemon juice
  • 1 clove garlic
  • balsamic vinegar
  • salt


Cook the octopus with the garlic, 1 plum tomato, 4 stems of parsley and the wine for 30 minutes, then allow to cool in its cooking water. Boil the potatoes in their skins for 30 minutes in lightly salted water. When cooked, remove the skins, chop into small chunks and season with 1 tablespoon of oil, 3 tablespoons of the octopus cooking water and 2 tablespoons of lemon juice. Sprinkle with oregano.

Boil the green beans, drain when firm to the bite, chop into small pieces and season with oil, chopped parsley and balsamic vinegar. Chop the plum tomatoes in half and season with thyme, oil and salt. Cut the octopus into pieces, add to the potatoes and green beans on the serving plate, decorate with the plum tomatoes and serve.

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