Santorini fava with tomato, olive salad and pita

Ingredients

For 1 serving

• Split peas80 g
• Red onion60 g
• Cherry tomatoes150 g
• Black olives6
• Capers8 g
• Lemon juice15 ml
• Extra virgin olive oil12 g
• Whole wheat pita1
• Dried oregano1 teaspoon
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Rinse the split peas in a sieve until the water runs clear. Put them in a pan with half the red onion in chunks and about five times their volume of water.
2. Bring to the boil and simmer over medium-low heat, half covered, for 40 minutes, skimming off the foam, until the peas are completely broken down and almost dry.
3. Blend with the lemon juice, half the extra virgin olive oil and salt to a smooth purée; if too thick, add a little hot water.
4. Meanwhile halve the cherry tomatoes and thinly slice the remaining red onion and dress them with the black olives, capers, remaining oil and dried oregano.
5. Warm the pitta in a dry pan for 30 seconds per side, until soft, and serve with the warm fava and the salad.