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| Despite the name this dish from the Greek island of Santorini is made not with fava beans but with split yellow peas - or more traditionally with a local variety of grass pea, an entirely different species of pulse. Either way it makes a simple but delicious dip. |
Fava Santorini is a simple but delicious dip that evokes the rugged volcanic beauty of the Aegean island of Santorini.
Outside Santorini the dish is most often made with split yellow peas, as in our recipe. Despite the name it is never made with fava beans and references to different ingredients, such as yellow lentils, in some recipes only add to the confusion.
True Fava Santorini is in fact made with a local variety of grass pea, an unusual pulse from an entirely different species of the family of leguminous plants, Lathyrus clymenum. Little grown and hard to find outside Santorini and a few other parts of Greece, this pulse is known locally by the same name as the dish, Fava Santorini. But Split Yellow Peas make an excellent substitute!
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Caponata is a much-loved Sicilian dish of bold Mediterranean flavours, traditionally a rich, sweet-sour stew of aubergines, onions, tomatoes, capers and herbs. In this version, tender borlotti beans join the mix, adding extra substance, creamy texture and a satisfying protein boost, making it as perfect for a light main as it is for a side dish.
Lentils can sometimes blend into the background of a dish but these organic black lentils from France deserve to be the star of the show. This simple dish showcases their texture, colour and flavour.
Taktouka is a savoury Moroccan side dish of chargrilled peppers, tomatoes, paprika and coriander. Here we break with the traditional recipe by adding borlotti beans for a more substantial dish.
