The caramelised onions go well with the fava, adding a subtle sweetness. It’s typically served with capers, but you can also use some pickled samphire.
Ingredients 8
450 g yellow split peas
1 brown onion, peeled, diced
1 garlic clove, crushed
1⁄2 lemon juice
20 ml olive oil
paprika, optional
Caramelised Onions
60 ml olive oil
2 red onion, large, thinly sliced
1⁄2 tsp sugar, optional
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Method 7
Rinse the under cold water, discarding any discoloured ones.
Place the and in a large saucepan and pour in enough water to cover completely. Place on the stovetop on a medium–high heat and bring to the boil.
Lower the heat and simmer for 30 minutes or until the are cooked through and the mixture is thick and chunky. Strain out any excess water.
Add the , and and mix well until all blended. The mixture should remain fairly chunky. Season with salt and pepper, and garnish with paprika, if using.
For The Caramelised Onions
To make the caramelised onions, warm the on a medium heat in a deep frying pan and add the , coating the onions well in the oil.
Reduce the heat to low and continue stirring while cooking. Slow-cooking the will produce a rich colour, and the natural sugars in the onions aid in the caramelisation. If you like you can add a little and season with some salt.
Serve the topped with the alongside crusty bread, olives and cheese.
