Farinata topped with pesto & roasted vegetables

I made this dish for lunch last weekend. It is one of those dishes that combines great taste with simplicity. It helps to plan a little ahead by roasting your vegetables when you already have the oven one for something else. The veg can be used for this dish at room temperature or warmed through in the microwave.

Another reason for me loving this dish was it gave me the opportunity to use some of the pesto I had in the freezer made during the summer when basil was in abundance.

I’ve marked this as vegan but this will depend on the ingredients of your pesto.

Recipe for 2:

• 60 g gram flour
• chopped rosemary
• pesto
• capers
• rocket or kale
• Roasted mixed veg eg red onion, peppers, squash

Preparing the pancake:

• This is best made at least 30 minutes ahead but can be made the night before using and left in the fridge
• Combine the gram flour, 1 tbsp olive oil and 1 tsp salt
• Gradually whisk in 100 ml warm water to form a smooth batter
• Stir in the chopped rosemary

Cook the pancakes & assembly

• If using kale (a more sustainable option in the winter): wash the kale and in a bowl massage with a good amount of lemon juice and salt to soften.
• To cook the pancakes, heat some oil in a small frying/pancake pan over a medium high heat
• Add half the pancake mixture spreading out to create a thin, 15-20cm pancake. Cook for 2/3 minutes until browned on the underside, flip over and cook the other side. Repeat with the rest of the mixture
• Spread some pesto over the bottom of each pancake, pile on the veg and finally top with the kale.
• Optional extra: if you have some spare pesto, mix into some olive oil to drizzle all over the veg & kale topping.
• Finish with a handful of capers scattered over the dish.
• Feel free to play around with this recipe to make it your own eg maybe add some roasted nuts or shaved parmesan. Get creative.