Yellow Split Purée with Buttered Onions and Caper Salsa
Ingredients:
3 tbsp unsalted butter
3 tbsp olive oil
2 red onions, finely chopped
180g yellow split peas, rinsed well and drained
1/2 tsp ground turmeric
salt
Caper salsa:
2 tbsp capers, roughly chopped
5g parsley, finely chopped
2 thin lemon slices, pips discarded and the slices finely chopped
2 tbsp olive oil
Method:
Put the butter, 2 tbsp of oil, the onions and 3/4 tsp of salt into a large sauce pan (for which you have a lid) on a medium heat, and cook for 15-18 mins, stirring often until self and deeply golden. Transfer half the onions, along with most of the oil and melted butter, to a small bowl and set aside.
Add the split peas, turmeric, 1.2 litres of water and 3/4 tsp of salt to the pan with the remaining onions. Bring to the boil on a medium-high heat. Lower the heat to medium and cook for 20 mins uncovered. Cover with the lid and cook for another 40-45 mins, or until the split peas are very soft and most of the liquid has evaporated.
Meanwhile, combine all the ingredients for the caper salsa together in a small bowl.
While the split peas are still warm, blitz with the remaining tbsp of oil until completely smooth.
Spoon into a shallow dish, creating a dip in the middle. Mix the buttered onions with the caper salsa, then spoon on to the dip. Serve warm, or at room temperature.