Author: Arun Kumar

Name: Cauliflower Fava with Crispy Olives & Griddled Cucumber
Prep time: 20 min
Cook time: 60 min
Yield: 4
Ingredients: 300g cauliflower florets; 200g yellow split peas, well-rinsed; 4 tbsp olive oil; 1 bay leaf; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 tbsp dried oregano; 1 tbsp tomato purée; 1 tbsp sun-dried tomato purée; 1 litre vegetable stock; 1 tbsp sherry vinegar; 1 tsp salt (more as needed) and freshly ground black pepper; FOR THE GRIDDLED CUCUMBER; 1 cucumber; 2 tbsp olive oil; 2 sprigs of fresh tarragon, leaves picked and chopped; 3 sprigs of fresh chervil, leaves picked; ½ a bunch of fresh chives, finely chopped; ½ a preserved lemon, thinly sliced; TO SERVE; Reserved cauliflower (thinly sliced); 1 tbsp pitted green or black olives, rinsed and sliced; Pitta breads

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