900g packet of Barba Stathis peas
250g packet of Barba Stathis grated tomato
4 tbsp of Barba Stathis Diced Onion
3 tbsp of Barba Stathis Chopped Dill
2 bay leaves
120ml of olive oil
1 cup of sun-dried tomatoes in oil, well drained
2 Florina peppers, cut in rings
1 hot pepper, cut in rings or 1 level tbsp of hot chilli flakes
4 sprigs of celery, finely chopped
3 tbsp of breadcrumbs
Salt, freshly-ground pepper
- In a non-stick pan, heat up half the olive oil over a medium heat and sauté the onions and Florina peppers for about 5 minutes until soft and slightly golden. Season with salt and pepper and remove from the heat.
- Preheat the oven to 180˚C. Add the bay leaves to a pan of boiling salted water and blanch the peas for 2 minutes.
- Strain and empty the peas and bay leaves into a clay pot. Add the grated tomato, the sautéed peppers and onion mix, sun-dried tomatoes, celery, dill and hot pepper or chilli flakes. Season with salt and pepper, pour over the rest of the oil and 200ml of hot water.
- Stir, sprinkle over the breadcrumbs and cook in the oven for about 25-30 minutes or until tender.