Fava dip with pickled red onions and caperberries

Name: Fava dip with pickled red onions and caperberries recipe
Yield: 4
Ingredients: 120ml extra virgin olive oil; 1 small red onion, finely chopped; 2 garlic cloves, thinly sliced; 300g yellow split peas, rinsed, drained; 600ml vegetable stock; 1 bay leaf; 40.00 ml finely chopped dill leaves; 40g mixed berries; Pita, to serve; 2 small red onions, thinly sliced; 40.00 ml white wine vinegar; 1 tsp caster sugar

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by Helena Moursellas

Jul 05, 2022

Fava dip is one of Helena Moursellas' fava-rite Greek sides!

120ml extra virgin olive oil
1 small red onion, finely chopped
2 garlic cloves, thinly sliced
300g yellow split peas, rinsed, drained
600ml vegetable stock
1 bay leaf
2 tbs finely chopped dill leaves
1/4 cup (40g) caperberries, halved
Pita, to serve

Pickled red onion

2 small red onions, thinly sliced
2 tbs white wine vinegar
1 tsp caster sugar

Method

1.

For the pickled onion, place onion in a small heatproof bowl. Place vinegar, sugar and 1/4 cup (60ml) water in a small saucepan over medium-high heat and bring to the boil. Remove from the heat and cool slightly, then pour over onions. Set aside.
2.

Heat 2 tbs oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, for 8-10 minutes until soft. Add peas and cook for 4-5 minutes until slightly toasted. Add stock and bay leaf. Cook for a further 50-55 minutes until the peas are very soft and broken down.
3.

Meanwhile, combine dill and remaining 1/3 cup (80ml) oil in a small bowl. Set aside.
4.

Remove and discard bay leaf. Use a stick blender to whiz pea mixture until smooth. Transfer to a serving bowl, top with pickled onions, caperberries and dill oil, and serve with pita.