Split pea porridge with Greek sauce salad
I didn’t use to make split pea porridge too often, since it usually was served with meat or other foods that made the whole dish seem a little heavy. This all changed once I traveled to Greece and discovered you can have the porridge on its own, just drizzled with a little olive oil and onions- that is just the kind of food you want in hot weather!
This recipe is currently very popular in my mother in laws household- hot weather outside, lots of garden work to be done, so this is the perfect dish- both rich and light at the same time.
And turns out, a salad of any kind pairs well with this porridge- I like a classic Greek salad with olives, tomatoes and fresh cucumber.
500 g split peas
1 medium onion for cooking
2 tbsp olive oil for cooking
Salt and pepper
For serving
Extra virgin olive oil
1 medium onion, chopped
For the salad
1 small head of lettuce
1 sweet onion
4 medium cucumbers
100 g feta cheese
2 handfuls of cherry tomatoes, cut in halves
2 handfuls Kalamata olives
1 sun dried tomatoes, cut in strips
200 g Greek yogurt
Juice of 1 lemon
Salt and pepper to taste
1. Rinse the split peas several times in fresh water. Chop the onion finely.
2. In a pot heat the olive oil and cook the chopped onion until transparent, add the split peas and add cold water so that the peas are covered 2 cm above. Rapidly bring to boil and then turn the heat down and keep cooking for about 40 min until the peas become soft while stirring every once in a while.
3. Once almost ready, add the salt. The porridge will be runny so set the pot aside with the lid on and covered in a blanket for at least 20 min.
4. In the mean time prepare the salad.
5. Tear the lettuce and arrange on the bottom of the plate or bowl the salad will be served in.
6. Grate the onion and cucumber, drain the juice and add to the lettuce.
7. Mix the Greek yogurt with lemon juice, salt and pour over the salad. Add olives, cherry tomatoes, sun dried tomatoes and sprinkle the feta cheese on top. Add fresh pepper to taste.
8. Chop the fresh onion and set aside.
9. Serve the porridge in bowls and drizzle over with olive oil and chopped onions, add pepper to taste.
10. Serve with the salad.
Recipe: Ārija Avota
Photo: Ieva Andersone
