Sunday, August 16, 2009

Green Split Pea Dip

Anh from Food Lover's Journey is hosting this edition of Weekend Herb Blogging and this week I have Green Split Peas.

Green Split Peas© by Haalo

When it comes to green split peas, I tend to think of soup and in particular that winter favourite, pea and ham soup. Wanting to step out of my comfort zone I went searching for something a little bit different and more suited for any season. I found the solution in Greg Malouf's book Moorish - a green split pea dip that's spiced with nutmeg and teasingly dotted with olives and odd lumps of goat's cheese.

In the dish I've made the goat cheese has been replaced by Persian Fetta which is a wonderfully creamy cows milk fetta that is preserved in a herb and garlic flavoured oil.

Green Split Pea Dip©by Haalo


Green Split Pea Dip with Olives and Persian Fetta

1 red onion, very finely diced
1 garlic clove, crushed
200 grams green split peas
grated nutmeg
sea salt and freshly ground white pepper
extra virgin olive oil, extra
persian fetta, crumbled
kalamata olives, roughly sliced

You'll need to start this the day before by soaking the green split peas in water overnight - make sure that the water generously covers the peas.

Pour a little olive oil into a saucepan and place on a medium heat - drop in the finely dice onion and cook until softened but not coloured.

Add the garlic and cook for a couple of minutes - once again you just want it to soften but not colour.

Drain the peas and add to the saucepan - pour in enough water to cover the peas by ½ an inch. Let this come to a boil and then reduce the heat so it will just simmer and cook for another 30-45 minutes or until the water has been absorbed and the peas have broken down.

Season to taste with freshly ground nutmeg, sea salt and white pepper before letting it cool.

When ready to serve, drizzle in a couple of tablespoons of extra virgin olive oil - in this case I used the oil from the Persian Fetta - and then stir it through. Sprinkle over with sliced olives and the crumbled cheese and then gently fold them through.

Serve at once with hot grilled wedges of pita bread.

***
It would be amusing if it wasn't so annoying. Instead of using my previous image of green split peas in this post I've gone and taken a new one but then you have people like Jacqueline from "I am a whole human being" not bother to take her own photo but rather just go ahead and steal mine.

The DMCA has been filed with Wordpress and they act very quickly so it will be gone soon enough it's just so infuriating that people choose to behave in this manner.


4 comments:

  1. Lovely dip, Haalo. And how delicious is that persian feta!

    And some people are unbelievable, using other people's work like that.!

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  2. that looks wonderful - I have had this dip noted down to try for years so I must try it soon now I see how gorgeous it looks

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  3. Thanks Anh - it's one of my favourites, too easy to eat. Unfortunately, she's just the tip of an iceberg.

    Thanks Johanna - I hope you make it soon!

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  4. Hi Johanna, I just made this dip. Absolutely loved it. The olives just give it the added zing it needs and the rest creamy and lush. Winna!!!

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