Split pea & lemon purée with chargrilled squid

by Jenny Chandler

A fresh, Mediterranean-inspired seafood starter


200g yellow split peas, rinsed and drained
2 bay leaves
1 medium onion, diced
1 tsp salt
3 cloves of garlic, crushed
5 tbsp extra virgin olive oil
Juice of 1 lemon
Freshly ground black pepper
2 tbsp capers, rinsed

For the squid:
300g squid, cleaned and cut into sections
A dash of extra virgin olive oil
A squeeze of lemon juice
1 tbsp of chopped parsley
1 clove of garlic, finely chopped


Place the split peas, bay leaves, half of the onion and enough cold water to cover everything by 2cm in a saucepan. Bring the water up to the boil, skimming away any froth.

Simmer for about 45 mins, stirring from time to time and, if necessary, adding a little extra water to keep the peas just covered.

Add the salt and continue to simmer until the beans are very tender and almost dry.

Remove the bay leaves and allow the split peas to cool for a few mins before you puree them with a hand held blender or in a food processor.

Add the garlic, extra virgin olive oil, lemon juice, freshly ground black pepper and more salt, if required, until you have a wonderfully balanced flavour.

Spoon into a bowl and allow to cool completely, letting the flavours get to know each other. Top with a sprinkling of capers, the remaining onion and a splash of extra virgin oil.

Now cook the squid. Make a lattice design in the squid flesh, without cutting right through, and brush with olive oil.

Make up a dressing with the extra virgin olive oil, lemon, parsley and garlic.

Heat up a chargrill pan or griddle until it is very hot. Cook the squid until it is just opaque (no longer or it will become tough and rubbery). Pour over the dressing and serve immediately on top of the fava.

ALTERNATIVE: Try topping the fava with chopped fresh oregano, coriander or parsley and a few kalamata olives.

Recipe: Jenny Chandler