Octopus salad | Marine Stewardship Council

Ingredients

• 400 g/14 oz octopus tentacles, rinsed
• 1 celery stick, finely chopped
• 1 bay leaf
• 1 tbsp extra virgin olive oil
• 1 tbsp black olives, pitted
• 200 g/7 oz ‘Christmas grapes’ tomatoes (or another variety of cherry tomato), quartered
• Handful of flat-leaf parsley, finely chopped
• Salt and pepper