Ingredients

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

Pistachio Salsa

Handful pistachios

Handful parsley (finely chopped)

1 lemon (zest only     

1 clove garlic (minced)

200g cherry tomatoes

50g extra virgin olive oil

Salt and pepper

Method

1. 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.
2. 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.
3. Spoon the Fava into a dip style bowl, and top with the salsa. Serve.