1 x pack oddpods yellow split peas
1tbsp white miso
½ tsp turmeric
1tbsp red onion jam
2 stalks spring onion
1 lemon (juice only, zest for the gremolata below)
2 cloves garlic
100g olive oil
Salt & pepper
Handful parsley (finely chopped)
1 lemon (zest only
1 clove garlic (minced)
200g cherry tomatoes
50g extra virgin olive oil
Salt and pepper
- Put all the ingredients into a food processor except for the olive oil. Blend until smooth whilst adding the olive oil slowly to produce a silky texture. Taste and adjust the seasoning as needed.
- For the pistachio salsa, toast the pistachios in a pan on a low heat, crush in a pestle and mortar and set aside. Cut each cherry tomato into quarters and put into a small bowl with the minced garlic, lemon zest, parsley, pistachios & olive oil. Mix well and season lightly.
- Spoon the Fava into a dip style bowl, and top with the salsa. Serve.