If you are looking for a pre-dinner nibbly that is delicious, nutritious and delightfully different,
look no further than this Greek inspired meze.
Santorini-Style Fava Spread
This is a particularly delicious spread that is Greek in origin and uses nutritious split peas, which are often known as fava in that country. Serve it with warm gluten-free flatbread, celery sticks or plain brown rice crackers, for a truly delicious treat.
- 1/2 cup (125 mL) extra-virgin olive oil, divided
- 1/2 cup (125 mL) diced shallots
- 2 tsp (10 mL) dried oregano
- 1/2 tsp (2 mL) fine sea salt
- 1/2 tsp (2 mL) freshly ground black pepper
- 1 cup (250 mL) yellow split peas
- 4 cups (1 L) water
- 6 reconstituted sun-dried tomato halves (see Notes)
- 4 cloves garlic, chopped
- 1/4 cup (60 mL) coarsely chopped Italian parsley
- 4 fresh basil leaves, hand-torn
- 3 tbsp (45 mL) red wine vinegar
- 1. In a skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add shallots and cook, stirring, until softened, about 3 minutes. Add oregano, salt and peppercorns and cook, stirring, for 1 minute. Add split peas and cook, stirring, until coated. Add water and bring to a boil. Boil for 2 minutes.
- 2. Transfer to slow cooker stoneware. Cover and cook on Low for 8 hours or on High for 4 hours, until peas have virtually disintegrated. Drain off excess water, if necessary.
- 3. Transfer solids to a food processor. Add sun-dried tomatoes, garlic, parsley, basil and red wine vinegar. Pulse 7 or 8 times to chop and blend ingredients. With motor running, add remaining olive oil in a steady stream through the feed tub. Season with additional salt and pepper to taste and drizzle with additional olive oil, if desired. Serve warm.
- Use dry-packed sun-dried tomatoes, soaked in 1 cup (250 mL) boiling water for 15 minutes. You can also use those that have been packed in extra virgin olive oil. In either case, drain before chopping.
Judith Finlayson http://judithfinlayson.com/