This dish full of flavour will delight you, perfect eaten with a fresh salad for a complete meal … ideal in any season. 

Difficulty: moderate
Cost: moderate
Preparation time: 2 hours
Serves: 4

Method

Prepare the marinade: put the lemon juice, the garlic clove, the bunch of parsley and the chili pepper, all finely chopped, in a bowl and combine with a pinch of salt and pepper.

Boil the fresh or defrosted octopus (if defrosted, leave it to cook in plenty of boiling water for 25 minutes). After turning off the heat, leave the octopus to cool in its water for about an hour and a half before cutting. Then cut the octopus and sauté it in extra virgin olive oil in a frying pan for about 5 minutes.

Cut the two beetroot into thin slices, dress them with extra virgin olive oil and a pinch of salt and arrange on the serving dish. 

Place the cooked octopus on the top and garnish with green banana crisps, prepared in advance by baking strips of the green banana in the oven until crispy, and a few sprigs of parsley. Enjoy!