Santorini fava (yellow split pea purée)

Method

1. 1

   Step 1

   Rinse the split peas in a sieve under cold running water, rubbing them between your fingers, until the water runs clear. This removes starch that would otherwise foam and stick.

   • 3 min
   • Sieve / strainer (opens in a new tab)

   

2. 2

   Step 2

   Warm 20 ml of the olive oil (opens in a new tab) in a saucepan (opens in a new tab) over medium heat and cook the onion (opens in a new tab) and garlic (opens in a new tab) for 5 minutes, until soft and translucent but not browned.

   • 5 min
   • medium heat
   • Saucepan (opens in a new tab)
   • Wooden spoon (opens in a new tab)

   

3. 3

   Step 3

   Add the split peas, bay leaf (opens in a new tab) and water. Bring to the boil and skim off all the white foam for the first 5 minutes.

   • 8 min
   • high heat
   • Saucepan (opens in a new tab)
4. 4

   Step 4

   Lower the heat, partly cover and simmer gently for 45–55 minutes, stirring every 10 minutes and more often towards the end, until the peas have completely collapsed into a thick porridge and the spoon leaves a trail. Add a splash of hot water if it catches before the peas are soft.

   • 50 min
   • low heat
   • Saucepan (opens in a new tab)
   • Wooden spoon (opens in a new tab)
5. 5

   Step 5

   Remove the bay leaf (opens in a new tab). Add the salt, 40 ml olive oil (opens in a new tab) and the lemon juice (opens in a new tab) and blend with a stick blender for 1–2 minutes until velvety and completely smooth. It should be a little looser than mashed potato, because it thickens a lot as it cools; add a little hot water if needed.

   • 3 min
   • Hand (stick) blender (opens in a new tab)

   Food safety: Blend hot purées in batches with the lid vented and a towel held over it; trapped steam can blow the lid off.

6. 6

   Step 6

   Let it cool for 15 minutes to warm or room temperature. Spread on plates and top with the red onion (opens in a new tab), capers (opens in a new tab), oregano (opens in a new tab) and the remaining olive oil (opens in a new tab).

   • 2 min