Autumn lentil salad with a chickpea pancakes

Step 1/6

• 2 tbsp olive oil
• 100 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

• 100 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

• 1 tbsp red wine vinegar
• 2 orange
• 2 clove garlic
• 20 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

• 90 g arugula
• ½ pomegranate
• 1 pear
• 4 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.