Fava - the Greek Contribution to the Carb Universe

Despite the fact that 'carbs' are currently seen as the dieters nemesis, most nations have a version.  Italians love their pasta, Irish are devoted to their potatoes and the French have their bread.  Well, having wandered around Greece, I've found their contribution to the glorious carb universe .......... 

Fava which is a glorious meze of blitzed split yellow peas mixed with a little olive oil which is served in a variety of forms either with capers or red onion.  And, having eaten a few kilograms of the stuff, I was delighted to find that they are made from protein as well as complex carbs so definitely a step up from white bread.

It is truly tasty so I decided when got back, I would learn how to make it and was delighted to find that it really is just about as easy as possible.

Firstly, take 225g of yellow split peas and place in a saucepan with about 100g of chopped onion and enough water to cover.  Bring to the boil and then simmer for about 30 - 45 minutes until the peas are soft and mushy.

Take off the boil and drain any excess water.  Now crush a clove of garlic and beat this into the mixture followed by juice of a small lemon and about 1 teaspoon of olive oil.  You need to create a thick but smooth paste that you can dip bread into and get a dollop up - a bit like hummus to be frank.

When you've got the right texture, pop on plate and garnish with finely chopped red onion for a bit of crunch and / or few capers.  Or, a sprinkling of toasted sunflower seeds.  Or for none traditional take use little pieces of sun dried tomato or pomegranate seeds.

Serve as a side dish or with crudities as a starter.

Unusual, pretty healthy and utterly yummy

L xx

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