SANTORINI FAVA WITH GRIDDLED RADICCHIO &

Little Gem Lettuce Wedges

BY KATHY KORDALIS

You can make a batch of this and serve it as a dip and then later in the week as a mid-week meal SERVES 7

3 little gem lettuce, halved

2 radicchio, halved

2 Tbsp olive oil

½ red onion, thinly sliced, to serve

2 Tbsp capers, drained, to serve

Sea salt and freshly ground black pepper

Crusty bread, to serve

SANTORINI FAVA

2¼ cups yellow split peas

3 Tbsp olive oil (1 Tbsp reserved for finishing)

1 red onion, roughly chopped

Directions

2 cloves garlic, crushed

5 thyme sprigs, leaves picked

3 oregano sprigs, leaves picked

1 tsp tomato paste or sundried tomato paste

2 bay leaves

2½ cups warm vegetable stock

Juice of 1 lemon

½ tsp paprika

Pinch of chile/red pepper flakes

Sea salt and freshly ground black pepper

1. To make the fava, rinse split peas in plenty of water. Heat a large saucepan over a medium high heat, add 2 Tbsp of the olive oil, chopped onion, garlic, thyme and oregano and sauté.

2. As soon as the onions start to caramelize, add tomato paste and cook 5 minutes, then add split peas and bay leaves and stir. Pour in the warm stock, turn heat down to medium, and season well with salt and pepper. Simmer with the lid on 40 to 50 minutes until split peas are thick and mushy. While split peas are boiling, white foam will probably surface on the water remove this with a slotted spoon.

3. Meanwhile, for the griddled vegetables, heat up a griddle/grill pan and lightly brush with olive oil. Season the lettuce and radicchio with salt and pepper and griddle on each side until slightly charred and soft but still with bite.

4. Pour lemon juice into the pan of split peas, add paprika and chile/red pepper flakes, and transfer mixture into a food processor or alternatively, if you prefer a coarser texture, don’t process. Mix until peas become smooth and creamy, like a purée.

5. Serve the fava with remaining olive oil drizzled over, and with the griddled vegetables, sliced onions, capers and crusty bread.

PER SERVING: 245 CAL; 9 G PROTEIN; 11 G FAT; 30 G CARB (6 G SUGARS); 338 MG SODIUM; 12 G FIBER

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