Ingredients
- 200 gr yellow Santorini fava
- 1 medium onion
- 1 small potato
- 1 sprig fresh oregano
- 50 gr pickled capers, rinsed and dried
- 1 spring onion, sliced
- 80 ml Extra virgin olive oil
- Juice of one lemon
- Salt, pepper
Method
Wash the split peas, and add them to 700 gr water in a deep saucepan. Bring to the boil and turn the heat down to low. Add the onion and potatoes and leave to simmer gently. Skim as necessary. After 25-30 min., add the oregano, salt and pepper, and continue simmering until water is almost absorbed and mixture soft and mushy. Remove the oregano sprig and liquidize the ingredients in a blender (or use a hand blender), adding olive oil and lemon juice at the end. Sauté the capers in a little olive oil and drain. Serve the warm fava in a dish topped with the capers, spring onion and a little olive oil.
