“Fava” (Yellow Split Peas) with capers


  • 200 gr yellow Santorini fava
  • 1 medium onion
  • 1 small potato
  • 1 sprig fresh oregano
  • 50 gr pickled capers, rinsed and dried
  • 1 spring onion, sliced
  • 80 ml Extra virgin olive oil
  • Juice of one lemon
  • Salt, pepper


Wash the split peas, and add them to 700 gr water in a deep saucepan. Bring to the boil and turn the heat down to low. Add the onion and potatoes and leave to simmer gently. Skim as necessary. After 25-30 min., add the oregano, salt and pepper, and continue simmering until water is almost absorbed and mixture soft and mushy. Remove the oregano sprig and liquidize the ingredients in a blender (or use a hand blender), adding olive oil and lemon juice at the end. Sauté the capers in a little olive oil and drain. Serve the warm fava in a dish topped with the capers, spring onion and a little olive oil.