Ingredients     400 gms octopus     25 gms each, roughly chopped carrot, celery and onions     150 gms sweet potatoes, boiled,peeled and cubed     40 gms kalamata olives, pitted     50 gms green asparagus, blanched     10 ml olive oil     Parsley sprigs,and pepper, to taste     1 clove garlic, crushed     0 ml lemon juice Preparation     Boil octopus in salted boiling water with carrot, celery and onion. Cook for almost 30 minutes, checking if tender.     Remove excess skin from the tentacles of octopus and cut into 3-cm thick pieces. Mix together sweet potatoes, olives, asparagus and octopus.     Whisk together olive oil, lemon juice, parsley, garlic,salt and pepper to make an emulsion.Refrigerate for 10 minutes. Serve with octopus salad.