Spicy octopus with guacamole sauce and Mini Yellow tomatoes

chef

Leonardo Pellacani

Heat some oil in a pan and brown the octopus. Season the octopus with the Cajun spice mix and continuing cooking. Cut the Mini Yellow tomatoes and Leccino olives into strips, then add the capers and some parsley. Stir in a drizzle of extra virgin olive oil. Arrange the guacamole sauce in the centre of a dish, then add the octopus and the Mini Yellow tomatoes with olives and capers. Garnish with shredded peppers and some mixed sprouts. Drizzle with oil and serve.