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| 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
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Method
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This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
