EXCLUSIVE NEW VIDEO CONTENT
Want to make this classic silky tarama? Scan to watch how.
FAVA DIP WITH PICKLED RED ONIONS AND CAPERBERRIES
SERVES 4, AS A STARTER
120ml extra virgin olive oil
1 small red onion, finely chopped
2 garlic cloves, thinly sliced 300g yellow split peas, rinsed, drained 600ml vegetable stock
1 bay leaf
2 tbs finely chopped dill leaves
¼ cup (40g) caperberries, halved Pita, to serve
PICKLED RED ONION
2 small red onions, thinly sliced
2 tbs white wine vinegar
1 tsp caster sugar
For the pickled onion, place onion in a small heatproof bowl. Place vinegar, sugar and ¼ cup (60ml) water in a small saucepan over medium-high heat and bring to the boil. Remove from the heat and cool slightly, then pour over onions. Set aside.
Heat 2 tbs oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring,
