Cut the octopus tentacles and clean the head.

Prepare a bouillon with water, salt, vinegar, onions, celery, carrots, leek, thyme, rosemary, parsley, bay leaf, star anise and boil the octopus until cooked and softened.

Then cut the octopus into thin slices and add olive oil, vinegar, parsley, chives and fresh oregano (chopped)

In a saucepan, add the fava beans along with 1 onion cut into 4, 1 carrot chopped in chunky pieces, a bay leaf, thyme and water just enough to cover it. Simmer for quite a long time, making sure it does not stick on the bottom of the saucepan, and occasionally add a little water, if necessary.

After the fava beans are cooked and have absorbed almost all the liquid, remove the bay leaf and the thyme and mix it in the thermomix or in a simple blender, adding olive oil and salt and pepper. Then strain through the chinois.

Mix the fava bean purée with chopped dill and serve.

Add the beets in their skin into a saucepan with water and boil them.

After the beets have boiled, peel them and cut them brunoise style into very small dices. Mix with olive oil, vinegar, parsley and salt and pepper. Optionally you can add a little finely chopped garlic.