Fava - Santorini Yellow Split Pea Purée with Caramelised Onions
Greek fava has nothing to do with fava beans - it's yellow split peas cooked down until they fall apart, then blended with good olive oil into something between a dip and a purée. The caramelised onions on top are not optional.
Serves 6 as a meze - 1 hour
Ingredients
- 250g APSOGO Organic Greek Yellow Split Peas
- 1 onion, quartered, plus 2 onions thinly sliced for the topping
- 1 garlic clove
- 1 APSOGO Organic Greek Bay Leaf
- 900ml water
- 100ml APSOGO Extra Virgin Olive Oil, plus more for the onions
- Juice of 1 lemon
- 1 tsp APSOGO Organic Greek Oregano
- 2 tbsp capers
- APSOGO Greek Sea Salt Blossom and black pepper
Method
- Rinse the split peas. Put them in a pot with the quartered onion, garlic, bay leaf and water. Bring to the boil and skim off the foam.
- Simmer gently, partly covered, for 45-50 minutes, stirring occasionally, until the peas are completely soft and most of the water is absorbed. Remove the bay leaf.
- While they cook, fry the sliced onions in 3 tbsp olive oil over medium-low heat for 20-25 minutes, stirring, until deep golden and sweet.
- Blend the hot peas with the olive oil, lemon juice and a teaspoon of salt until smooth. Add a splash of water if too thick - it firms up as it cools.
- Spread on a plate, top with the caramelised onions, capers, oregano and another pour of olive oil. Serve warm with bread.
Tip
Fava keeps 4 days in the fridge. Thin leftovers with water and warm through, or spread cold on toast.
All the APSOGO ingredients in this recipe are available at apsogo.com.
