• Rinse the potatoes and boil them in water with a dash of olive oil and a pinch of salt until al dente. Let them cool.

  Remove the octopus from its packaging and rinse off the gelatin. Pat it dry with kitchen paper.

  Remove the leaves and hairs from the corn cobs and rinse, pat dry.
• Bake the corn cobs in a frying pan or grill pan (with a little olive oil) until they are nicely colored and cooked through.

  Make the parsley oil: press the garlic and mix with the chopped parsley, olive oil and pinch of salt. Brush the corn cobs with this parsley oil with a brush. When they cool down, cut the corn from the hard core from top to bottom with a knife.
• Heat a bit of oil in a pan, put the octopus tentacles in it. Please note this can cause splashes. I first bake it for 10 minutes with the lid on the pan. Then I turn the tentacles and bake again for 10 minutes. In the meantime I sprinkle it with the spicy paprika powder. We like to eat this when the tentacles are a bit crispy. Depending on the quality, it can become tougher... be sure to taste while baking. Set aside and let cool.
• Cut the baked potatoes in half if desired. Put some olive oil in a pan and fry the potatoes until they get a crust. Sprinkle them with salt, pepper and rosemary. Let cool.
• Rinse the tomatoes and cut them into slices. Cut the red onion into fine rings.

Make the avocado mayo:

• Remove the skin and pit from the avocado. Peel the boiled egg. Add all ingredients to a blender: Avocado, boiled egg, greek yogurt, olive oil, lime juice, mustard and a pinch of salt. Mix to a velvety smooth mayonnaise.
• Take a serving dish and place the baked potatoes in it. Add the tomato, corn, red onion and black olives. Cut the octopus tentacles into pieces and spread them over the salad. Drizzle with the avocado mayonnaise.