Octopus salad with fresh black-eyed peas

1. Let the octopus thaw overnight, without adding any water.

2. The day after, rinse and put it in a big pot with the wine, the onion, the bay leaves and the peppercorns.

3. Add water until covered and boil with the lid on for about 1 hour, until the octopus is soft and cuts easily.

4. Cut the tentacles and the head of the octopus into pieces.

5. Mix all the ingredients for the dressing and beat well until they set.

6. Pour the dressing over the octopus and set it aside until the rest of the ingredients are ready.

7. Boil water with 1 tbsp salt in a saucepan and add the black-eyed peas.

8. Bring to boil and lower the heat. Using a slotted spoon, remove the foam that will arise to the surface. Cover the pot and simmer for about 35-40 minutes.

9. Let them cool a bit and add them to the octopus together with the colourful peppers, the spring onions and the fresh coriander leaves. Mix well to cover all the ingredients with the dressing. Taste and season according to taste.

Kali Orexi!

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