Boil the octopus in salted water for 30-40 minutes. Only use the tentacles, cut them into pieces and soak in a marinade made from 3 tablespoons of olive oil, 2 crushed garlic cloves, lemon juice, 1 tsp cayenne pepper, salt and black pepper to taste.
Leave the octopus to season for 2 hours. Then fry it briefly in a pan. Grate the carrots, cut the peppers into thin strips, julienne the cucumber and zucchini finely. Mix the vegetables in a large bowl and add 1 bunch of chopped green onions.
Top the pieces of octopus with some of the marinade and gently mix. Sprinkle lightly with sesame seeds and serve decorated with onion stalks.