As one of our friends always says “you can never go wrong with a big pot of fava in the fridge”. And he is right. For us Greeks fava is comforting, reminds us of home and somehow a big pot of fava makes us feel a bit safer. Especially during a lockdown in the midst of a pandemic.
Fava is very easy to make, but as it only contains very few ingredients, these need to be of the best possible quality. Our golden yellow split peas come from organic farms in northern Greece and have a very robust flavour! You can read more about fava and the beauty in the simplicity of Greek cooking in our blog post from a few years ago.
We have now started making our own fava dip, in our kitchen in Bermondsey. Made with love and packed with veggies, this dip is now available at Borough Market and Spa Terminus!
This week however, we have digressed from the classic recipes. We took inspiration from our new Ginger, Lime & Basil Olive Oil, and created an exciting dish that reinvents the classic recipe! Fava with ginger, lime and basil!
1 thumb-sized piece of ginger
1/2 red onion
1 small carrot
60ml olive oil
2 tbsp ginger, lime and basil olive oil, plus more for serving
1tsp dried basil
3 cups of water
salt, to taste
1 lime, zest and juice (to serve)
1 spring onion, finely chopped (to serve)
Rinse the fava under running water, until the water runs clear. Drain and set aside.
Roughly chop the ginger. Peel and roughly chop the onion and carrot. Place the vegetables, the olive oil and ginger, lime and basil olive oil in a medium-sized pot over high heat.
Immediately add the fava and stir. Add the water, bring to the boil and lower the heat to the lowest setting. Cover and let it simmer until your fava breaks down, around an hour.
It may appear loose, but worry not, it thickens up once it cools down a bit.
You can serve as is, or you can blend it until smooth.
Serve with plenty of ginger, lime and basil olive oil, lime zest and juice and spring onions.