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Curried chickpea pancake with tahini-yogurt sauce, topped with an egg, salmon roe and pea greens + cucumber tossed with lemon juice + olive oil.
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Curried chickpea pancake (makes 2 thin ones): whisk 1 tsp curry powder with ½ cup chickpea flour, then stir in a bit of salt, 1 Tbsp olive oil and ½ cup of water. Whisk so that the batter is smooth and let sit for at least 15 minutes.
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Meanwhile, make the tahini-yogurt sauce. Whisk about 1 ½ Tbsp tahini with a bit of olive oil until smooth. Whisk in about 1 Tbsp. of water to thin out. Season with salt, a dash of turmeric and a couple grinds of black pepper. Whisk in about 1 tsp. of lemon juice. Taste and adjust seasoning as needed. Stir tahini mixture with a cup of Greek yogurt–you can mix it completely or stir in loosely to leave in streaks for visual purposes.
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To cook the chickpea pancakes, heat some olive oil in a nonstick pan on medium-high. Add half of the pancake batter and tilt skillet so it spreads out into a relatively thin pancake. Cook until golden on the bottom, about 2-3 minutes. Carefully flip and cook the other side for about a minute. Transfer to a serving plate and repeat with the remaining batter.
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To serve: dress cucumbers + pea greens (can substitute with arugula) with a splash of lemon juice and olive oil. Fry up an egg or two. Spread some of the tahini-yogurt sauce onto the curried chickpea pancake, add a fried egg, scatter some greens around and top with some salmon roe for some pops of brininess.
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Chickpea pancake is a riff off of @healthy_ish’s #FeelGoodFoodPlan recipe–I added curry powder to spice things up a bit.
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