A truly delicious dip to serve as a starter with warm flatbreads or pitta. It was very difficult to stop ourselves eating the lot …and thereby spoiling our appetite for the main to follow.
Yellow split pea purée with buttered onions and caper salsa – serves 6
- 3 tbsp unsalted butter
- 3 tbsp olive oil
- 2 red onions, finely chopped
- 180g yellow split peas, rinsed well and drained
- ½ tsp ground turmeric
FOR THE SALSA:
- 2 tbsp capers, roughly chopped
- 5g parsley, finely chopped
- 2 thin lemon slices, discard the pips and finely chop (including the rind)
- 2 tbsp oil
Put the butter, 2 tbsp of oil, the onions and ¾ tsp of salt into a large sauté pan over a medium heat for 15-18 minutes, stirring regularly, until soft and golden. Transfer half the onions, along with most of the oil and melted butter to a small bowl, and set aside.
Add the split peas, turmeric and 1.2 litres of water and ¾ tsp of salt to the pan with the remaining onions and bring to a simmer. Lower the heat to medium and cook for 20 minutes, uncovered. Cover with the lid and cook for another 40-45 minutes, or until the split peas are very soft and most of the liquid is evaporated. If not, you can remove the lid again and cook a little longer.
Meanwhile, combine the ingredients for the salsa in a small bowl.
Whizz the warm split peas with the remaining cooking water and 1 tbsp of olive oil in a food processor until completely smooth.
Spoon into a shallow dish, creating a dip in the middle. Mix the buttery onions with the caper salsa, then spoon on to the dip. Serve warm.
(Original recipe from OTK Shelf Love by Noor Murad & Yotam Ottolenghi, Ebury Press, 2021.)
Jono & Jules do food & wine 