Fava with caramelised root vegetables

Continuing our series of Greek inspirated recipes for you to try, we present an autumn recipe in conjunction with Christina Kotsilelou.
This week, we’re making Fava with caramelised onios & carrots!

Fava with caramelised root vegetables
Wednesday 27 October 2021

Recipe for 5-6 starter servings.

Ingredients for the fava:

250 gr. yellow split peas
50 ml. olive oil
1 medium onion, roughly chopped
a sprig of thyme
850 ml. water
1 tsp. salt
juice of 1 lemon + 2 tbsp. olive oil

Soak the split peas in a bowl with lots of water for about 30 min. Wash and drain.
In a large pot place the olive oil and saute the onion with the thyme for 3 minutes. Add the split
peas and water and bring to a boil.
Lower the heat to medium and let them simmer for about 40-50 min. until the split peas are soft
and mushy and the water has been absorbed.
Remove the thyme sprig, transfer split peas to a food processor and blitz to a smooth and creamy
paste with the lemon juice, 2 tbs.olive oil and the salt. Add a little more water if needed and adjust
the seasoning.

Ingredients for the roast root vegetables:

1 carrot, washed and chopped in thin sticks
1 beetroot, washed and chopped in thin sticks
1 shallot, chopped lengthwise
3 tbs. olive oil
1/4 tsp. salt
a pinch of smoked chilli flakes
2 tbsp. honey
Preheat oven at 200C.

In a sheet pan place the vegetables adding the olive oil, seasonings and honey. Using your hands
mix well so that all the pieces are well covered.
Roast for about 30-45 min. until the vegetables are soft and have a nice caramelised colour.
Serve the fava with the roast vegetables on top, a drizzle of olive oil, some cracked black pepper and
a few caper berries.