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Fava purée

A quintessential Greek favourite, and the ultimate “If you have a kitchen, you’re a cook!” recipe, Fava purée!🧑‍🍳 

Get your yellow split peas from our refillery, and whip this one up for your next get-together! Get the recipe below 👇                                                      


  • 500g yellow split lentils, rinsed in water and drained
  • 1 white onion, quartered
  • 3 garlic cloves, crushed with the back of a knife
  • 3 bay leaves
  • 1⁄2 cup (125ml) olive oil, plus additional for drizzling
  • 2T lemon juice, freshly squeezed
  • 11⁄2L water


  • Tender stem broccoli, blanched & char-grilled with a bit of olive oil (optional, swap for greens of your choice)
  • 1T balsamic vinegar
  • 1⁄2 a red onion, finely diced and fresh parsley, finely chopped, combined
  • 4 pita breads, toasted

1. Rinse the split peas in a colander under running water, for a minute or two. Add the drained split peas, onion, garlic and the bay leaves into a large pot along with the cold water. Bring to a boil, then simmer gently for an hour.

2. Skim the foam off the top as the peas cook. Almost all the water should have been absorbed. Check that the peas are soft. Remove the onion and the bay leaves.

3. Spoon the peas and the garlic into a blender and pulse-blend until smooth. Add the olive oil in a thin stream as you pulse-blend.

4. Add the lemon juice and blend once more. Serve immediately, lukewarm, drizzled with more olive oil and sprinkled with the red onion and parsley. Add the charred broccoli (if using) and drizzle over the balsamic vinegar. It will thicken up once cooled, so eat up fast. Warm Pita bread is essential.

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