Starters

Fava with Olive Oil

Silky split pea purée with capers and red onion.

~50 min 4–6 People

Yellow split pea purée with raw olive oil and capers. Ancient Cretan simplicity at its most refined.

Cooking Mode

Step-by-step cooking

Opens a fullscreen cooking view and keeps your screen awake while you cook.

ingredients

•

🌾 LEGUMES

•

1.5 cups yellow split peas (fava)

•

🧅 AROMATICS

•

1 large onion, roughly chopped

•

3 garlic cloves

•

🫙 FINISH

•

½ cup extra-virgin olive oil — this is the dish

•

2 tbsp capers, rinsed

•

½ small red onion, very finely diced

•

Juice of 1 lemon

•

Fresh parsley

•

🌿 SEASONING

•

Salt

•

Black pepper

Crete

Fava with Olive Oil

Silky split pea purée with capers and red onion.

⏱ ~50 min·👥 4–6 People

Yellow split pea purée with raw olive oil and capers. Ancient Cretan simplicity at its most refined.

Ingredients

🌾 LEGUMES

— 1.5 cups yellow split peas (fava)

🧅 AROMATICS

— 1 large onion, roughly chopped

— 3 garlic cloves

🫙 FINISH

— ½ cup extra-virgin olive oil — this is the dish

— 2 tbsp capers, rinsed

— ½ small red onion, very finely diced

— Juice of 1 lemon

— Fresh parsley

🌿 SEASONING

— Salt

— Black pepper

Prep

🍳 EQUIPMENT / PANS NEEDED

— Large saucepan — for cooking the fava.

— Immersion blender or food processor — for pureeing.

🔪 PREP FIRST

🌾 FAVA PREP

— Rinse split peas under cold water.

— No soaking needed.

Method

STEP 1 — COOK THE FAVA

— Place split peas in a saucepan.

— Add:

— Chopped onion

— Garlic cloves

— Cover with water by 3 inches.

— Bring to a boil.

— Skim any foam.

— Reduce to a steady simmer.

— Cook 35–40 minutes, stirring occasionally.

— You're looking for:

— Peas completely dissolved

— Thick, porridge-like consistency

STEP 2 — BLEND

— Remove from heat.

— Blend until completely smooth with immersion blender.

— Season with:

— 1.5 tsp salt

— Black pepper

— Squeeze of lemon

— You're looking for:

— Silky, smooth purée

— Thick enough to hold its shape on a plate

👉 If too thick, add a splash of warm water and blend again.

STEP 3 — PLATE

— Spoon fava onto a wide plate.

— Make a well in the center.

— Pour olive oil generously into the well and over the fava.

STEP 4 — TOP & SERVE

— Scatter over:

— Capers

— Finely diced red onion

— Fresh parsley

— Final crack of black pepper

— Serve warm or at room temperature with bread.

Chef's Note: The olive oil poured over at the end is half the dish. Use the best Cretan olive oil you can find and use more than feels right.

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Starters

Fava with Olive Oil

Silky split pea purée with capers and red onion.

~50 min 4–6 People

Yellow split pea purée with raw olive oil and capers. Ancient Cretan simplicity at its most refined.

Cooking Mode

Step-by-step cooking

Opens a fullscreen cooking view and keeps your screen awake while you cook.

ingredients

•

🌾 LEGUMES

•

1.5 cups yellow split peas (fava)

•

🧅 AROMATICS

•

1 large onion, roughly chopped

•

3 garlic cloves

•

🫙 FINISH

•

½ cup extra-virgin olive oil — this is the dish

•

2 tbsp capers, rinsed

•

½ small red onion, very finely diced

•

Juice of 1 lemon

•

Fresh parsley

•

🌿 SEASONING

•

Salt

•

Black pepper

Crete

Fava with Olive Oil

Silky split pea purée with capers and red onion.

⏱ ~50 min·👥 4–6 People

Yellow split pea purée with raw olive oil and capers. Ancient Cretan simplicity at its most refined.

Ingredients

🌾 LEGUMES

— 1.5 cups yellow split peas (fava)

🧅 AROMATICS

— 1 large onion, roughly chopped

— 3 garlic cloves

🫙 FINISH

— ½ cup extra-virgin olive oil — this is the dish

— 2 tbsp capers, rinsed

— ½ small red onion, very finely diced

— Juice of 1 lemon

— Fresh parsley

🌿 SEASONING

— Salt

— Black pepper

Prep

🍳 EQUIPMENT / PANS NEEDED

— Large saucepan — for cooking the fava.

— Immersion blender or food processor — for pureeing.

🔪 PREP FIRST

🌾 FAVA PREP

— Rinse split peas under cold water.

— No soaking needed.

Method

STEP 1 — COOK THE FAVA

— Place split peas in a saucepan.

— Add:

— Chopped onion

— Garlic cloves

— Cover with water by 3 inches.

— Bring to a boil.

— Skim any foam.

— Reduce to a steady simmer.

— Cook 35–40 minutes, stirring occasionally.

— You're looking for:

— Peas completely dissolved

— Thick, porridge-like consistency

STEP 2 — BLEND

— Remove from heat.

— Blend until completely smooth with immersion blender.

— Season with:

— 1.5 tsp salt

— Black pepper

— Squeeze of lemon

— You're looking for:

— Silky, smooth purée

— Thick enough to hold its shape on a plate

👉 If too thick, add a splash of warm water and blend again.

STEP 3 — PLATE

— Spoon fava onto a wide plate.

— Make a well in the center.

— Pour olive oil generously into the well and over the fava.

STEP 4 — TOP & SERVE

— Scatter over:

— Capers

— Finely diced red onion

— Fresh parsley

— Final crack of black pepper

— Serve warm or at room temperature with bread.

Chef's Note: The olive oil poured over at the end is half the dish. Use the best Cretan olive oil you can find and use more than feels right.