Yellow Split Pea Purée Recipe with Roasted Tomatoes - Great British Chefs

Ingredients

• 400g of yellow split peas
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 bay leaf
• 1 lemon, juiced (or a lime would also work)
• 40ml of olive oil
• water, to cover
• salt
• freshly ground black pepper
• 200g of Piccolo tomatoes, halved
• 10g of caster sugar
• 10g of salt
• 10g of freshly ground black pepper
• 2 red onions, sliced into rounds
• 25g of caster sugar
• 25ml of olive oil
• 25ml of pomegranate molasses
• 50g of capers, drained
• 1 bunch of flat-leaf parsley, roughly chopped
• olive oil, for drizzling
• 6 flatbreads, warmed to serve