Green split pea dip with black olives and goat’s cheese

Green split pea dip with black olives and goat’s cheese

By
From
Moorish
Makes
300 g
Photographer
Mark Roper

The sweet starchiness of split peas makes them the ideal base for purées and dips. The bright green colour is really very pretty, and the little creamy nuggets of goat’s cheese and salty chips of black olive make a lovely surprise. Scoop it up with plenty of fresh Arabic bread.

Ingredients

Quantity Ingredient
1 onion, finely diced
2 tablespoons olive oil
garlic, finely chopped
200g green split peas, soaked overnight
300ml water
1/3 whole nutmeg, grated
salt and pepper
2 tablespoons extra virgin olive oil
80g goat’s cheese, roughly crumbled
10 large black olives, pitted and roughly chopped

Method

  1. In a large saucepan, sauté the onion in the olive oil until it is soft and transparent, taking care not to let it colour. Add the garlic and sauté for a few more minutes. Now, pour in the split peas and enough of the water to cover the peas by two finger-widths.
  2. Bring to the boil, then lower the heat and allow to simmer gently for 30–40 minutes, until the peas have broken down to a green mush and the water has nearly all evaporated. Season the mixture with the nutmeg, salt and pepper, and allow to cool slightly. Whisk the extra virgin olive oil into the mix, and fold through the goat’s cheese and olives. Check the seasoning and allow to cool completely.
Tags:
Malouf
Greg
Lucy
Moorish
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