(Fava, Melitzanosalata, Tzatziki)

Fava Dip (Split Pea Dip)

2 red onion (roughly diced)

1 brown onion (roughly diced)

1 lemon (zest & juice)

2 tbl sp gr cumin

5 garlic cloves (rough chopped)

500gm yellow split peas (washed and rinsed)

1.25 ltr water

10 sprigs fresh oregano (leaves, washed)

2 fresh bay leaf (optional)

Olive oil and salt

Begin by getting a large pot onto medium heat and adding a good glug of oil to it. Add in the red and brown onion and allow to sweat and sizzle for 5 minutes with some salt. Add the lemon zest and cumin and mix through and sizzle for another 2 minutes. Add the garlic and sweat for another minute. Add in the yellow split peas, water, oregano and bay leaves with a pinch of salt and bring to high simmer. Let it simmer for 30-40 minutes, or until the peas break easily in between 2 fingers and the liquid is nearly gone from the pot. Remove from heat, remove bay leaves, add lemon juice and blitz with an immersion blender. Season with salt to taste and serve with a drizzle of olive oil and any freshly chopped green herbs (parley, oregano, mint).

Note: Skim any cloudy muck that comes to the top whilst simmering with slotted spoon.

Melitzanosalata (Eggplant Dip)

4 eggplant

6 garlic cloves (rough chopped)

2 tbl cumin seeds

4 tbl sp EVOO

3 tbl sp apple cider vinegar

Salt

1 handful fresh parsley leaves (washed and roughly chopped)

Start by burning the eggplant on open flame. Pierce the eggplant with a fork a few times before adding it an open flame on a stove top, turning every so often. You want the entire eggplant completely burnt, not just charred. If you don’t have a flame stove top, pop the eggplant under a grill on the highest setting in an oven and watch carefully turning once each side is burnt.

Once eggplant is burnt, pop into a bowl covered with cling film to steam and pop to the side.

Add cumin seeds to a dry pan and cook over low heat until fragrant and brown in colour. Add to spice grinder or mortle and pestle and grind to a ground cumin.

In food processor add the garlic, cumin, evoo, apple cider vinegar and a pinch of salt and blitz to combine. Peel the burnt sin off the eggplant completely before adding the flesh to the food processor and pulse, don’t blitz. You want a little bit chunky. Season with salt to taste and serve with a drizzle of EVOO and parsley.

Tzatziki Recipe