For the octopus
Slice the octopus into rounds and set aside.
Toast the almonds in the oven, remove and set aside.
For the pesto sauce
Toast the almonds and mix them with the other ingredients.
Blend the mixture and set aside.
Assembly of the tapa
Place the round slices of octopus on top of the wholemeal Quely Tapa.
Put one toasted almond on each, add the pesto sauce and decorate with the red cabbage sprouts.