Greek split pea fava with red onion and capers

Ingredients

For 1 serving

• Split peas70 g
• Extra virgin olive oil2 teaspoons
• Red onion18 g
• Capers9 g
• Lemon juiceto taste
• Saltto taste

Method

1. Rinse the split peas in a sieve until the water runs clear.
2. Put them in a pan, cover with about three times their volume of cold water and bring to the boil over medium heat, skimming off the foam that rises.
3. Turn the heat to low, cover with the lid ajar and cook for 40 minutes, stirring now and then and adding a little hot water if they dry out, until the peas fall apart completely.
4. Meanwhile peel the red onion and slice it very thinly; rinse and dry the capers.
5. Blend the peas with the lemon juice and salt until velvety, loosening with a tablespoon of hot water if too thick.
6. Serve the fava warm with the onion, capers and a drizzle of olive oil.