It’s difficult to choose one recipe among the many for yellow split peas throughout the Cyclades and Dodecanese. The small yellow legume is a local hero, the stuff of sustenance but also of imagination; despite its humble nature it has become the main ingredient in countless local specialties, married with herbs and spices such as cumin, wheat berries, cured pork and more. This particular dish marries the split pea with another local island trademark: wild fennel, which perfumes innumerable dishes from the Cyclades as well as the Dodecanese.