This is a type of salad or side dish that usually accompanies fish during the summer but is delicious with anything! Traditionally, it is topped with chopped red onion and lemon, but can also be topped with caramelized onions and toasted pine nuts.
Ingredients
• 1 pound Greek fava (yellow split peas)
• 2 whole onions chopped
• 2 chopped carrots
• 2tsp salt and pepper to taste
• ¼-½ cup EVGE Extra Virgin Olive Oil
• 1 lemon zest and juice from 2 lemons
• 4-5 bay leaves
Instructions
1. Rinse the fava
2. Boil the fava in 6 cups of water and skim foam from top
3. Add the onions, carrots, salt and bay leaves and boil about 1 ½ hour (or 10 minutes in pressure cooker)
4. Pass it through a food mill or a food processor—or use immersion blender to puree
5. Add about ¼ cup of olive oil, lemon zest, lemon juice and pepper to the puree.
6. Serve with some chopped raw onion and lemon (to taste) OR sauteed, caramelized onions topped with toasted pine nuts.
Kali Orexi!!!
