Ingredients for 4 people

  • for the salad: 
  • 1 teaspoon of De Nigris pomegranate vinegar 
  • ½ lemon 
  • 2 whole cloves of garlic 
  • 1 small pepper 
  • 35 oz of octopus, cleaned and gutted 
  • 13 oz of already cooked chickpeas 
  • 4.5 oz of fresh raspberries 
  • 1 bunch of basil 
  • salt 
  • for the seasoning: 
  • 1 lemon (juice) 
  • 1 teaspoon Dijon mustard 
  • 3 spoons of extra virgin olive oil 
  • 2 tablespoons of De Nigris pomegranate vinegar 
  • salt 
  • pepper 

For the recipe

Bring plenty of water to the boil in a saucepan and add the vinegar, lemon, peeled garlic cloves and chilli pepper. Add salt to the boil and immerse the octopus cooking it for about 50 minutes (reduce the cooking time if you use two small octopuses). 

Turn off the heat and let the octopus cool in its water for about a couple of hours. 

If you prefer, at this point you can skin the octopus. 

Divide the tentacles into 2-3 cm pieces and cut the head into strips, then transfer it to a bowl and add the well-drained chickpeas. 

Prepare the dressing by emulsifying the lemon juice, mustard and oil; season with salt and pepper and dress the octopus and chickpea salad. 

Wash the raspberries, dry them and distribute them on the salad. Complete with the basil leaves, finish with the pomegranate vinegar poured in trickle and serve immediately. Keep the salad in the fridge if left over, covered with plastic wrap.