An Unusual Greek Vegetarian Brunch

No bacon in this one!

IMG_8166Fava.
Omelette.
Salad.

Fresh bread with extra virgin olive oil to dip in!

Yes, these three dishes and the bread with the olive oil can be part of an alternative greek vegetarian brunch, full of taste and aroma! It is healthy for you too non-vegetarian reader!

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How to prepare the fava (Yellow Split Peas).

Rinse the split peas 2-3 times with cold water.

In a sauce put the fava with a small carrot cut in half and half an onion.

Cover the ingredients with water plus two a bit more (have some hot water handy to add if during the boiling the fava and the vegetables absorb the water quickly but do not rush to add if fava is close to cooked).

Boil the split peas on a low heat for 30 minutes until easy to puree with a fork.

Stir every now and then. If more water is needed, make sure to add hot water and very little. You don’t want to end up with a watery fava.

As soon as the carrot is soft, the split peas are ready.

Blend everything with a hand blender until it resembles a potato puree or leave grainy if you prefer.

Add salt, olive oil and lemon juice to taste.

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How to prepare an omelette with Wild Asparagus

Rinse the asparagus with cold water.

Cut off their spears and save the stalks for a soup, risotto or vegetable broth.

Boil a little water and a pinch of salt in a small saucepan.

Blanch the asparagus spears for about 3 minutes and strain.

In a non-stick frying pan, melt a little butter or olive oil and sauté the asparagus spears for 1-2 minutes.

Spread the spears evenly across the frying pan.

Beat the eggs and add salt and pepper.

Pour the beaten eggs on top of the asparagus and, on a low heat, let the omelette cook at low heat without stirring or turning it over until just set.

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How to prepare the Salad with an Arabic flair, resembling Fattoush…

Finely chop some parsley, spearmint and arugula.

Chop an onion, a tomato and 1-2 sweet red peppers into cubes.

Grate a little swede and carrot.

Toast two Arabic pitas (or a few slices of bread) and cut into squares.

In a small bowl, mix 1 tablespoon tahini (preferably wholegrain), the juice of 1 lemon, olive oil, salt and pepper and a clove of garlic cut in half together.

Stir all the vegetables and pour the tahini sauce over it.

Sprinkle with sesame seeds.

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