Octopus salad

Ingredients:

• 350 g boiled octopus tentacles
• One grated carrot, celery, bell pepper

Preparation:

1. In a large skillet, heat 2 tablespoons olive oil over medium-high heat, add 1 crushed garlic clove and cook for 30 seconds.
2. Add 350 g of cooked octopus tentacles (cut into 1 cm thick slices) and cook, stirring occasionally, until heated through, about 3 minutes.
3. Remove from heat and stir in 2 teaspoons chopped oregano and 1/2 teaspoon each coarse salt and black pepper.
4. Transfer to a bowl and toss with one thinly sliced ​​carrot, one thinly sliced ​​celery stalk, one diced red bell pepper, one minced shallot and 2 tablespoons lemon juice.