Scottish Cancer Prevention Network

Greek Fava with Tomato Salsa


Jan 20
Serves 4 30 Minutes

This amazing starter dish has really had a comeback in Greek Tavernas over the last couple of years.


  • 2 cups yellow split peas (aka fava)
  • Juice of 1 lemon
  • 2 red onions
  • 2 big tomatoes
  • 1 Tbsp olive tapenade
  • 1 Tbsp extra virgin olive oil
  • Pepper, dry oregano for seasoning


  1. Boil the fava with water and 1/4 of the onions for 30min. Once done, blend to a smooth paste adding half of the lemon juice.
  2. Chop the tomatoes and rest of onions, stir together in a bowl adding the seasoning, rest of lemon juice and olive oil.
  3.  Serve the fava in a deep plate and add the chopped tomatoe mixture on top.
  4. Finally add the olive tapenade in little dollops and serve with warm pitta bread.
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