Recipe (lunch)

• 1

  Start cutting the avocado into slices of around one centime. Drizzle some olive oil in a bowl and add the avocado parts. Add a bit of salt, pepper, a tiny bit of lime juice and give it a toss.

• 2

  Heat your grill pan on high heat and grill the avocado slices for two minutes on each side.

• 3

  Meanwhile the avocado is being grilled, make the dressing. Add two teaspoons of mustard in a small jar, add 2 ½ table spoon of olive oil, the juice of one lime some really fine chopped parsley and a bit of salt. Shake until you have a dressing.

• 4

  Drizzle the precooked octopus with extra vierge olive oil, add a bit of salt and pepper and give it a toss. Heat the grill pan again on high heat and grill the octopus really short till the outside is perfectly caramelized and turn around to grill the other side.

• 5

  Let the octopus cool down a little bit. Cut the bigger tentacles in halve. Cut a few cherry tomatoes in halves, chop some parsley.

• 6

  Add the grilled polpo, ¾ of the dressing, parsley and the tomatoes into a bowl and toss it.

• 7

  Add the ingrediënts on a plate and arrange the avocado on it. Decorate the recipe by adding some more tomatoes, chopped parsley, dressing and a tiny bit of smoked paprika powder