Fava (Yellow Split Pea Purée)

• 250 g Yellow split peas
• 1 medium Yellow onion
• 75 ml Extra virgin olive oil
• 2 Bay leaves
• ½ tsp Black pepper
• 1 Lemon
• 1 small Red onion
• 2 tbsp Capers
• 1 ½ tsp Fine sea salt
• 900 ml Water

1. Rinse the yellow split peas under cold water until the water runs mostly clear. Peel and roughly chop the yellow onion. Thinly slice the red onion and set it aside for serving.
2. Put the split peas, yellow onion, bay leaves, water, 2 tbsp of the extra virgin olive oil, fine sea salt and black pepper into a saucepan. Bring to the boil, then reduce to a gentle simmer and skim off any foam. Cook for 35 to 40 minutes, stirring occasionally, until the peas are collapsing and the mixture is thick.
3. Remove and discard the bay leaves. Blend the peas until very smooth, adding a splash of water if needed to loosen to a creamy purée. Taste and adjust with a little more fine sea salt if needed.
4. Spoon the fava into a shallow bowl and smooth the top. Squeeze over the lemon juice, then drizzle with the remaining extra virgin olive oil. Top with the sliced red onion and capers, and serve warm or at room temperature.

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