There’s nothing better than a large pot of fava in the summer, one of our friends once said. Fava, the velvety split yellow pea dip is one of the most loved traditional Greek dishes. It is quite versatile, as you can have it hot, at room temperature, or even cold straight from the fridge.
In the past, we’ve shared the classic recipe with you, along with this delicious variation. This week, inspired by the produce of the season, we’ve got another take on this Greek classic. Fava loaded with vegetables: red bell peppers, carrots, onion. Served in a very unique way, as it featured in our Olive Oil Mythologies Dinner a few months ago: with sun-dried tomatoes and grape molasses. These add depth and sweetness to the velvety fava. We’ve also used the oil from the sun-dried tomatoes, so no-waste! Of course, if you’re too hot to cook, you can get our fava, made with care in our kitchen in Bermondsey. Just top it with sun-dried tomatoes and grape molasses and you are in for a treat.
1 red bell pepper
1 red onion
1 clove of garlic
60ml olive oil (from the sun-dried tomatoes jar)
3 cups of water
2 bay leaves
dried thyme (to taste)
salt (to taste)
4 tbsp grape molasses (to serve)
4-5 sun-dried tomatoes (to serve)
Rinse the fava under cold water, until the water runs clear.
Roughly chop the bell pepper, carrot, onion and garlic. In a medium-sized pot and over high heat add the olive oil and vegetables. Stir for a couple of minutes.
Add the fava and water, bay leaves, thyme and salt. Bring to a boil, then lower the heat and simmer until the fava is tender, around an hour.
Blend the fava and serve with finely chopped sun-dried tomatoes and grape molasses.