Fava santorini

Method

Rinse the yellow split peas thoroughly under cold water and drain. Dice the medium onions finely and heat 100ml of olive oil in a large saucepan over medium heat, then sauté the onions until soft and translucent. Add the split peas to the pan and stir for 2 minutes, then pour in the water and bring to a boil. Reduce heat to low and simmer for 45-50 minutes, stirring frequently, until the peas break down completely into a thick, creamy puree. Season with sea salt and black pepper to taste, then transfer to a serving dish. Drizzle generously with the remaining olive oil, finely slice the raw red onion, scatter over the top with capers, and finish with a squeeze of lemon juice before serving at room temperature.