Yellow Split Purée with Buttered Onions and Caper Salsa

Ingredients:

3 tbsp unsalted butter

3 tbsp olive oil

2 red onions, finely chopped

180g yellow split peas, rinsed well and drained

1/2 tsp ground turmeric

salt

Caper salsa:

2 tbsp capers, roughly chopped

5g parsley, finely chopped

2 thin lemon slices, pips discarded and the slices finely chopped

2 tbsp olive oil

Method:

1. Put the butter, 2 tbsp of oil, the onions and 3/4 tsp of salt into a large sauce pan (for which you have a lid) on a medium heat, and cook for 15-18 mins, stirring often until self and deeply golden. Transfer half the onions, along with most of the oil and melted butter, to a small bowl and set aside.

2. Add the split peas, turmeric, 1.2 litres of water and 3/4 tsp of salt to the pan with the remaining onions. Bring to the boil on a medium-high heat. Lower the heat to medium and cook for 20 mins uncovered. Cover with the lid and cook for another 40-45 mins, or until the split peas are very soft and most of the liquid has evaporated.

3. Meanwhile, combine all the ingredients for the caper salsa together in a small bowl.

4. While the split peas are still warm, blitz with the remaining tbsp of oil until completely smooth.

5. Spoon into a shallow dish, creating a dip in the middle. Mix the buttered onions with the caper salsa, then spoon on to the dip. Serve warm, or at room temperature.