Ingredients

Let’s Cook!

• 1
  Cut the cooked octopus tentacle into thin slices with a sharp knife
  
• 2
  Marinate the octopus carpaccio with salt, pepper and extra virgin olive oil for 30 min
• 3
  Mix the mesclun greens with extra virgin olive oil, balsamic glaze, salt and pepper and set aside
• 4
  Cut the black olive into thin slices
• 5
  Arrange the octopus carpaccio onto a flat plate, drizzle with plenty of extra virgin olive oil, arrange black olive slices in between the octopus slices, sprinkle some paprika powder on top
• 6
  Arrange the mesclun salad in the centre, enjoy ☺️