Roast octopus salad with “zingara” mixed vegetables and potatoes

Ingredients for 4 portions

400g octopus
300g Demetra Mixed Vegetables “Alla zingara"
100g potatoes, boiled and cubed
Rocket
Basil and parsley to taste
Extra virgin olive oil, salt and pepper

Method

Boil the octopus in plenty of water with the vegetables, salt and white wine. When cooked, cut into large chunks and sear them in a frying pan with seasoning. Put the vegetables and potatoes in a bowl and dress with the chopped basil and parsley, oil, salt and pepper. Place the rocket on a serving dish, arrange the vegetables and top with the octopus. Garnish to taste and serve.