cook with ags: fava with caramelised root vegetables

Recipe for 5-6 starter servings.

Ingredients for the fava: 

250 gr. yellow split peas

50 ml. olive oil

1 medium onion, roughly chopped

a sprig of thyme

850 ml. water

1 tsp. salt

juice of 1 lemon + 2 tbsp. olive oil

Soak the split peas in a bowl with lots of water for about 30 min. Wash and drain.

In a large pot place the olive oil and saute the onion with the thyme for 3 minutes. Add the split

peas and water and bring to a boil.

Lower the heat to medium and let them simmer for about 40-50 min. until the split peas are soft

and mushy and the water has been absorbed.

Remove the thyme sprig, transfer split peas to a food processor and blitz to a smooth and creamy

paste with the lemon juice, 2 tbs.olive oil and the salt. Add a little more water if needed and adjust

the seasoning. 

Ingredients for the roast root vegetables: 

1 carrot, washed and chopped in thin sticks

1 beetroot, washed and chopped in thin sticks

1 shallot, chopped lengthwise

3 tbs. olive oil

1/4 tsp. salt

a pinch of smoked chilli flakes

2 tbsp. honey

Preheat oven at 200C. 

In a sheet pan place the vegetables adding the olive oil, seasonings and honey. Using your hands

mix well so that all the pieces are well covered.

Roast for about 30-45 min. until the vegetables are soft and have a nice caramelised colour.

Serve the fava with the roast vegetables on top, a drizzle of olive oil, some cracked black pepper and

a few caper berries. 

Enjoy!