Fava Santorini (Yellow Split Pea Purée)
| 300 | g | yellow split peas (Santorini fava if available) |
| 900 | ml | water or light stock |
| 120 | g | yellow onion, chopped |
| 1 | piece | bay leaf |
| 3 | tbsp | extra-virgin olive oil |
| 1 | tbsp | lemon juice |
| 2 | tbsp | capers, rinsed |
| 40 | g | red onion, thinly sliced (for topping) |
| 1 | tbsp | flat-leaf parsley, chopped |
| 1 | tsp | salt |
| 0.5 | tsp | black pepper |
Method
Rinse split peas. Simmer with onion, bay, and water until very soft. Stir vigorously or blend to a silky purée with olive oil and lemon juice; season well. Serve warm or room temp topped with sliced red onion, capers, and parsley, with an olive oil drizzle.
Story
Silky Cycladic spread traditionally topped with capers and onions—great with bread or chips.