Flamingo Pea Cretan Fava

Flamingo Pea Cretan Fava

by Helena Barlow 2 Comments

Helena Barlow kindly gave us this recipe for a twist on traditional Greek fava, made with our pink Flamingo Peas instead of the more usual split yellow peas or grass peas. The Flamingo peas give the dish a sweetness, a beautiful warm colour and a creamy texture.

Traditional Greek fava, but made with Flamingo pink peas rather than grass peas (as might be the case with fava santorini). This recipe was inspired by my Greek auntie and her friend at Oliveology in London’s Borough Market. It was seriously delicious and totally cured my craving for the fava we eat in Crete. These Flamingo peas are special as they are a new variety that’s only just been grown in the UK for the first time this year - highly recommend that you try them!

Serves 2 as a dip or side dish

Ingredients

Method

  1. Soak the peas in water overnight
  2. Cover the peas in 500ml water. Add the bay leaves and bring to the boil. Leave to simmer for around 45 minutes.
  3. After 45 minutes all the water should have evaporated – if not drain.
  4. Remove the bay leaves and blitz the peas, 4 tbsp of olive oil, and the juice of 2 lemons. Season generously. Keep adding olive oil until it is a smooth paste.
  5. Garnish with the roasted lemon peas, caper, a generous splash of olive oil, diced red onion, fresh oregano or marjoram.



Helena Barlow
Helena Barlow

Author



2 Responses

Tracey
Tracey

May 31, 2021

With regards to the roasted lemon peas. Does this use the third lemon? Am I removing some of the cooked peas before blitzing the rest? What temperature do I roast them at? For how long? When do I add the lemon?

Pol Mac diarmada
Pol Mac diarmada

May 31, 2021

In point 5 where did the roasted lemon peas come from.

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