Yellow split pea purée with slow roast Piccolo tomatoes, caramelised onion and capers

6
3 hours

Ingredients

Yellow split pea purée

  • 400g of yellow split peas
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 bay leaf
  • 1 lemon, juiced (or a lime would also work)
  • 40ml of olive oil
  • water, to cover
  • salt
  • freshly ground black pepper

Slow roast tomatoes

  • 200g of Piccolo tomatoes, halved
  • 10g of caster sugar
  • 10g of salt
  • 10g of freshly ground black pepper

Caramelised onions

  • 2 red onions, sliced into rounds
  • 25g of caster sugar
  • 25ml of olive oil
  • 25ml of pomegranate molasses

To serve

  • 50g of capers, drained
  • 1 bunch of flat-leaf parsley, roughly chopped
  • olive oil, for drizzling
  • 6 flatbreads, warmed to serve

Method

1
Preheat the oven to 120°C/gas mark ½
2
Spread out the tomato halves, cut-side up on a large baking tray. Sprinkle over the sugar, salt and pepper and slowly roast in the oven for 1.5–2 hours. After this time they should be shrivelled and shrunken and have become quite sweet
  • 200g of Piccolo tomatoes, halved
  • 10g of caster sugar
  • 10g of salt
  • 10g of freshly ground black pepper
3
Set aside to cool until ready to serve, or if making ahead, place in a bowl and cover with a good drizzle of olive oil. Store in the fridge until serving
4
To make the purée, place a pan or casserole on the hob over a medium heat and add half the oil to heat through. Throw in the chopped onion and sauté for 5–7 minutes, until it has become soft and translucent. Add the chopped garlic and fry for another minute or so
  • 20ml of olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
5
Once the onion and garlic start to caramelise a little, add the yellow split peas and the bay leaf. Stir together and then cover with water, filling the pan to about three-quarters full
  • 400g of yellow split peas
  • 1 bay leaf
  • water, to cover
6
Bring up to the boil, then leave to simmer for 45 minutes, or up to an hour, until the peas begin to break down and thicken. You may have to add a touch more water during cooking if it becomes too dry
7
While the peas are cooking, preheat the oven to 180°C/gas mark 4
8
Place the red onion rounds on a baking tray in a single layer. Sprinkle over the sugar and drizzle with the olive oil and pomegranate molasses. Pop the tray in the oven for 20 minutes, turning the onions over halfway through
  • 2 red onions, sliced into rounds
  • 25g of caster sugar
  • 25ml of olive oil
  • 25ml of pomegranate molasses
9
Cook the onions until sweet and sticky. Once cooked, remove from the oven and set aside to cool slightly until ready to serve
10
When the peas are ready, remove the bay leaf and allow the pan to cool for 10 minutes before pouring into a blender. Blitz to form a rough purée, then mix in the lemon juice and remaining olive oil
  • 1 lemon, juiced (or a lime would also work)
  • 20ml of olive oil
11
The purée will thicken up a little as it cools, but if too thick, add a little more oil to loosen. Transfer to a bowl and season to taste with salt and pepper. Cover the bowl with a tea towel and allow to come to room temperature
  • salt
  • freshly ground black pepper
12
To serve, spoon a healthy amount of the purée on to the centre of each serving plate, spreading out into a rough circle. Spoon some of the roasted tomatoes into the middle, followed by some of the caramelised onions, layering up in a mound
13
Scatter over the capers and some of the chopped parsley. Finish with a good drizzle of olive oil and some warm flatbreads to tear, dip and mop up with
  • 50g of capers, drained
  • 1 bunch of flat-leaf parsley, roughly chopped
  • olive oil, for drizzling
  • 6 flatbreads, warmed to serve