Seasonal Recipes

Carrot and Chickpea Pancake with Lemon-Spiked Dressing


150g chickpea (or gram) flour
230ml unsweetened almond milk
2 tbsp extra-virgin olive oil 
8 cornichons, finely chopped 
1 green chilli, finely chopped
Few sprigs fresh parsley, chopped
Few sprigs fresh dill, chopped
4 tbsp Greek yoghurt
½ tbsp Worcestershire sauce
Chilli sauce
Zest of 1/2 lemon
2 medium carrots
1 tsp ghee or butter
Handful sprouted seeds and pulse, to serve
mixed loose herbs, to serve

First, make your batter. In a large bowl, sift the chickpea flour and a generous pinch of salt and freshly ground black pepper. Whisk in the almond milk and olive oil, and let the mixture sit, covered, while you make your sauce.
To make the sauce, put the cornichons, chilli, parsley and dill into a small bowl with the yoghurt, Worcestershire sauce, a splash of chilli sauce and the lemon zest. Mix well and season with salt and pepper to taste.
Peel and grate the carrots and stir them into the batter. Place a large non-stick frying pan on a high heat and the ghee or coconut oil. Add the batter and allow it to cook for four to five minutes, until the pancake is set around the edges and starting to brown and crisp. Place a plate on top of the pancake then cover your hand with a tea towel and flip the pancake on to the plate. Slide off the plate back into the pan and cook on the other side for four to five minutes. Cut the pancake into slices and top with sprouted seeds, salad leaves and spoonfuls of the sauce.

Source : The Pool