Santorini fava
A creamy purée of yellow split peas grown in Santorini’s volcanic soil (it has a protected designation of origin). It’s served warm with olive oil, red onion and capers.
Ingredients
- 250 g yellow split peas (or red lentils)
- 1 onion
- 1 garlic clove
- 1 bay leaf
- 100 ml extra virgin olive oil
- The juice of 1/2 lemon
- Red onion, capers and oregano to serve
- Salt
How to make it at home
- Rinse the split peas well.
- Simmer them with the onion in pieces, the garlic and the bay leaf, covered with water, for about 45 minutes, skimming off the foam, until they fall apart.
- Remove the bay leaf and blend with half the oil, the lemon and the salt until smooth.
- Leave it to cool slightly: it thickens as it cools.
- Serve with the rest of the oil, chopped red onion, capers and oregano.
The trick: It’s a perfect partner for chargrilled octopus, as in the island’s tavernas.