Autumn lentil salad with a chickpea pancakes

Too few ratings

jon

Community Member

“This is really good for breakfast or lunch”

Difficulty

Easy 👌
15
min.
Preparation
5
min.
Baking
1
min.
Resting

Ingredients

Servings:-1+
45 g arugula
¼ pomegranate
½ pear
onions
½ tbsp red wine vinegar
orange
1 clove garlic
10 g basil
50 g sweet potatoes
1 tbsp olive oil
50 g chickpea flour
Metric
Imperial
  • Step 1/6

    • 1 tbsp olive oil
    • 50 g chickpea flour

    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

  • Step 2/6

    • 50 g sweet potatoes

    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

  • Step 3/6

    • ½ tbsp red wine vinegar
    • orange
    • 1 clove garlic
    • 10 g basil

    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

  • Step 4/6

    • 45 g arugula
    • ¼ pomegranate
    • ½ pear
    • onions

    Toss together the lentils, cooked sweet potato, spring onion (or onion), pomegranate seeds, arugula and pear

  • Step 5/6

    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!

  • Step 6/6

    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.