Lukewarm Squid Salad with Zucchini

Carefully rinse the octopus under running water, inverting the stomach sack in the same way and rinsing it well. Clean the greens and have the lemons ready with a squeezer. Rinse the zucchini and the mint. Peel and rinse the carrot and celery and cut them into very fine slices. Cook the octopus with the greens and a bottle cork (this is an old trick to make the fish cook evenly, a matter of faith) in plenty of water for one to 120 minutes maximum (check now and then with a kitchen knife if it is done). Towards the end of the cooking time, add a few tablespoons of balsamic vinegar.

Heat the vegetable stock and cook the zucchini (whole) in it until al dente. Then remove, cut in half lengthwise and cut into slices. Pluck the mint over the zucchini and fold it in. Season the lettuce with pepper, salt, olive oil and the juice of one lemon. Remove the octopus from the clear soup and divide into small pieces, removing the eyes and beak-like mouth parts. Place the octopus pieces in a large enough bowl and mix with the carrot and celery slices. Season with oil, juice of one lemon, pepper and perhaps salt. Serve the two leaf salads together lukewarm, preferably with fresh white bread.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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