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Fava Bowl
🇨🇾 CyprusStarters

🫒 Fava Bowl

200g of fava with grilled cherry tomatoes and red onion on top. Drizzled with Olive oil

Ingredients

  • •1L Boiling Water
  • •500g Yellow Split Peas (fava)
  • •400g Carrots
  • •300g Red Onion
  • •15g
  • •90ml Olive oil
  • •3g Pepper
  • •20g Salt
  • •2 OB White Sugar Sachets (8g)
  • •6 Bay Leaves
  • •1.5L Vegetable Stock (30g Stock powder)
  • •1 Rosemary Branch
  • •Zest of one lemon
  • •Juice of 2 Fresh Lemons (+/-150ml)
  • •60ml olive oil

Equipment

  • •Boiler Table
  • Medium Pot
  • Flat Top Grill
  • Blender
  • Spoon

Plating

Side Bowl

Notes

  • •200g of fava with grilled cherry tomatoes and red onion on top.
  • •Drizzled with Olive oil

Food Safety & Handling

What the SOP says about the ingredients in this recipe.

Place the required vegetables into a bucket for pre rinsing.vegetable
SOP 12 · Vegetable Rinse
5. Wash vegetables thoroughly under running water, removing all soil and unwanted elements 6. Shake off / drain excess rinse water and place washed vegetables into the container containing the Bacterex Solution. 7. Soak the vegetables in the Bacterex solution for a contact time of NO LONGER THAN 3 minutes and remove from the solution.
Shake off well/ drain the excess solution from the vegetables.vegetable
SOP 12 · Vegetable Rinse
9. Notes: Make a fresh Bacterex solution when it appears dirty and soiled. 10. Make a fresh solution for each batch of vegetables being rinsed. 11. Rinse the lug/ basin or bucket well after use before storing it away. v1. 18 July 2023
Shake off well/ drain the excess solution from the vegetables.
VEGETABLES & DAIRY PRODUCTSvegetable

Method

  1. 1Cover the split peas with boiling water and stir until water turns cloudy. Soak for 5 minutes and then drain the peas of all water
  2. 2Chop the onion and carrots
  3. 3Add carrots, onion, garlic, salt, pepper, sugar, bay leaves and olive oil to the pot and cook for approximately 3 minutes
  4. 4Add the split peas and stir Immediately add the vegetable stock and rosemary branch and bring to boil
  5. 5Cook on low heat until most of the liquid has evaporated and the lentils are soft
  6. 6Add the lemon zest, lemon juice and olive oil
  7. 7Remove the bay leaves and rosemary branch
  8. 8Add to a blender or food processor and blend until a thick creamy consistency is achieved
SOP 6 · Bar and Deli
Feta Cheese (Removed from Brine) 3 Days Cucumber Uncut 5 Days Cut Cucumber 2 Days Onions 7 Days Onions Cut 3 Days Green Peppers Whole 7 Days Green Peppers Cut 3 Days Tomato Whole 7 Days Olives In Brine 7 Days Zucchini Whole 7 Days Zucchini Cut 2 Days Lemons Whole 7 Days Lemons Cut 2 Days Baked Yogurt cheesecake (refrigerated) 3 days Baklava (decanted into food safe seal able container) 1 week at ambient Baklava (2 or 3 portions stored in a glass seal able display container) 2 days at ambient Avo crema 3 days Curry mayo 2 weeks Pre-made Halal Curry mayo 3 days Zucchini brined 3 days after portioning Zucchini in brine 24 hours Prepared couscous 3 days Fresh herbs whole 1 week Fresh herbs chopped 24 hours Peaches chopped 1 week Pickled Red onion two weeks
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🇿🇦South Africa🇨🇾Cyprus