SPLIT PEA DIP
PREP + COOK TIME HOUR + STANDING
MAKES
¼ CUPS⅔ cup (g) yellow split peas
litre (
cups) water
medium (g) carrot
peeled sliced
medium (g) brown onion
peeled quartered
cloves garlic peeled
stalk fresh flatleaf parsley
tablespoons extra virgin olive oil
teaspoon salt
½ tablespoons red wine vinegar
½ teaspoon crumbled dried Greek
oregano (rigani) Coversplitpeaswithboilingwater
inalargebowl
standovernight
Drainpeas Placethepeasin
amediumsaucepanwiththewater
carrotoniongarlicandparsley
Bringtoboil
removeanyscumon
surface Simmeruncoveredfor
abouthouroruntilpeasaretender
andliquidisabsorbed Coolfor
minutes
Blendorprocessslightlycooledpea
mixtureandremainingingredients
untilsmooth Seasontotastewith
freshlygroundblackpepper
Serveatroomtemperaturewith
grilledpittaifdesired TZATZIKI
PREP TIME MINUTES + REFRIGERATION
& STANDING MAKES
⅓ CUPS
¾ cups (g) thick Greekstyle
yoghurt
(
g) telegraph cucumber peeled
grated coarsely
½ teaspoon salt
clove garlic crushed
tablespoon lemon juice
tablespoons finely chopped
fresh mint
Placeyoghurtonalargesquareof
adoublethicknessofmuslin Tiethe
endsofthemuslintogether
hang
overalargebowlorplaceinasieve
overabowltodrain Refrigeratefor
abouthoursorovernightoruntil
theyoghurtisthick Discardthe
liquidinthebowl
Meanwhilecombinethecucumber
andsaltinasmallbowl
standfor
minutes Gentlysqueezeexcess
liquidfromthecucumber
Combinetheyoghurtcucumber
garlicjuiceandmintinamedium
bowl
seasontotaste Servewith
grilledpittabreadifdesired #THEWEEKLYEATS