Vegetables & LegumesDifficulty: easy
Fava (Santorini Yellow Split Pea Purée)
Silky yellow split-pea purée with raw onion, capers and a generous pool of olive oil — the humble signature dish of Santorini, eaten warm or cold.
10
Prep Time
55
Cook Time
4
Servings
Ingredients
Instructions
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1Rinse the peas. Simmer with the whole onion and bay leaves in plenty of water, skimming foam, 45-55 minutes until completely soft.
2Discard the onion and bay. Blend the peas with olive oil, lemon juice and salt until silky — add a splash of the cooking water to loosen.
3Spread on a plate with the back of a spoon in a swirl, top with raw red onion, capers, more olive oil and a squeeze of lemon. Eat warm, room temperature or cold.
Chef's Tip
- Split peas break down completely on their own — no blending tricks needed, just time and water.
More tips ↓Show less ↑
- The raw onion and capers are not garnish: their sharpness cuts the dense, earthy purée.
- Fava firms up as it cools, which is why Santorinians serve it at every temperature and it works.
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