Ingredients:

1.5 kg octopus

600 g vegetable stock

3-4 bay leaves Natural Life

50 g olive oil

100 g yellow onion, sliced

1 1⁄2 tbsp dry tarragon

1/2 tsp Natural Life salt

20 g cornflour

For the salad:

500 g Natural Life Black-eyed Beans

3 Natural Life bay leaves

200 g spring onion, chopped

10 g lemon zest

30 g apple cider vinegar

70 g olive oil

2 tbsp chopped dill

1 tbsp Natural Life salt

1/3 tsp Natural Life pepper

300 g chopped cherry tomatoes

Instructions:

Preheat the oven to 180°C. Put all the ingredients for the octopus in a medium baking pan and bake for about 45 minutes.

In a bowl, dissolve the cornflour in 40 g water.

Remove the bay leaves from the juice left in the pan and put half of it in the blender, hot as it is.

Add the cornflour mixture little by little, whisking until the sauce thickens (do not let it become too thick), which we then skim off.

For the salad: Soak the black-eyed beans for 2 hours in cold water.

Drain and rinse the beans, then place them in a saucepan. Cover with fresh water, add 2/3 of the salt and the bay leaves, and boil for 15–18 minutes.

Drain and cool under running water.

Put them in a large bowl, add the remaining ingredients and mix.

Place the salad with the black-eyed beans on a platter and top with the octopus (whole or cut into pieces).

Pour over the sauce and serve.