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Chickpea Pancakes, Whipped Feta & Roasted Tomatoes |
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| Serves 2 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
200g cherry tomatoes on the vine
oil
100g gram flour
1/2 tsp baking powder
thyme, a few sprigs
1/4 tsp black peppercorns, crushed
50g feta
2 tbsp Greek yoghurt
salad leaves to serve
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Heat the oven to 220c/ Fan
200C/ Gas 7. Put the cherry tomatoes onto a tray, sprinkle
with oil and season. Roast in the oven for 20 minutes or
until softened and a little charred.
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Put the gram flour, baking
powder, thyme leaves, black pepper and a good pinch of
salt into a bowl and whisk together with 125-150ml of
water. The batter should be thick but pourable.
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Tip the feta and yoghurt into
the bowl of a small food processor and whizz until smooth.
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Heat a little oil in a large
non-stick frying pan over a medium-high heat and pour in
half of the batter in 2 dollops to make 2 pancakes. Cook
for 5 mins, lifting up the edges to check they are
crisping, use a spatula to flip and cook the other side
for another 5 mins. Put into the oven to keep warm and
repeat with the remaining batter to make another 2
pancakes.
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Serve the pancakes with a good
spoonful of the whipped feta, the roasted tomatoes and
some dressed salad leaves.
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