Fresh Pea Fava with Ouzo and Feta on Toast
This Greek recipe for fresh pea fava with ouzo and feta on toast is fun and nutritious, and it takes its inspiration from classic Greek fava, the yellow split pea puree that’s a favorite Greek meze. Mashed fresh peas taste so grassy and lively and their green color, enhanced with health-giving Greek extra virgin olive oil, sun-dried tomatoes, fresh dill and Greek feta, makes this a most beautiful Mediterranean diet recipe that can be savored as a snack or light lunch.
- 2 leeks
- ½ cup extra virgin Greek olive oil and more if needed
- 1 tablespoon chopped garlic
- 4 cups shelled fresh or frozen peas
- 1 star anise
- Sea Salt
- 12 sun-dried tomatoes soaked in a little water to soften
- Grated zest of 1 lemon Dill
- ½ cup snipped dill
- 1/3 cup fresh strained lemon juice
- Lemon slices for garnish
- 8 slices good whole-grain bread toasted
- ½ cup or more, to taste of crumbled Greek feta
Rinse, trim and chop the leeks.
Heat 2 tablespoons of olive oil in a large skillet over medium and sauté the leeks until soft, about 6 – 7 minutes. Stir in the chopped garlic and swirl it around for a minute or so to soften.
Add the peas to the skillet. Next, add the star anise and ouzo. Season to taste with a little sea salt. Add the sun dried tomatoes, whole, and their soaking liquid. Stir into the peas gently. Cook the peas for about 10 - 12 minutes, until tender but al dente.
Remove ½ the mixture, omitting the sun-dried tomatoes, and transfer it to the bowl of a food processor. Process until smooth, adding a little olive oil, half the dill and the lemon juice. The pea fava should be velvety and smooth and a lovely bright green.
Stir the remaining dill into the whole pea mixture.
Brush the toasted bread slices with a little olive oil and spread the mashed peas (pea fava) over each of the 8 slices. Spoon the mixture of whole peas on top. Garnish with crumbled feta and a lemon slice and serve.
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