100mlextra virgin Olive oilplus extra for drizzling
Thinly sliced purple onioncapers, caper leaves
Put the split peas in a fine colander and wash under cold water.
Place in a deep pot the fava, onion, garlic, herbs and cover with water.
Bring to the boil and skim off any froth that comes up.
Once the water evaporates, the peas should be mushy. Traditionally the puree was mushed together with a fork. If you have a handheld blender it is much quicker. Remove the onion and herbs and mush all the ingredients together. Add the olive oil bit by bit as you are mushing.
Season with sea salt and freshly ground pepper to your taste.
To serve, you can garnish with finely chopped red onions, capers, and a few caper leaves.