Combine the chickpea flour 100ml of water, 0.5 tablespoons of the oil and a pinch of salt in a bowl and whisk well. Let it to hydrate while you prepare the salad, the longer you let it set the better to allow the flower to hydrate. Give it a good final whisking just before baking to remove all the lumps
Put the diced sweet potatoes on to boil until tender. To bake the chickpea pancakes preheat the oven to 230° C and place your baking dish inside to heat up
In a food small processor blend the basil, juice from one orange, half a tablespoon of the oil, a pinch of salt, garlic and vinegar until smooth
Toss together the lentils, cooked sweet potato, spring onion (or onion), pomegranate seeds, arugula and pear
To bake the chickpea pancakes carefully remove your pan from the oven and add a generous glug of Olive Oil, tilt the pan to cover the entire surface and pour in the pancake batter bake in the centre of the oven for 5 to 7 minutes or until the top sets, then move the pan to the uppermost rack for 3 to 4 more minutes to brown. Watch them carefully they can burn!
Let the pancakes cool slightly before removing them from the pan. Serve the pancakes beside or with the lentil salad piled on top, drizzle the orange and basil dressing.