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Ingredients

• 200 g carrots, thinly sliced
• 4 tbsp olive oil
• sea salt, and freshly ground black pepper
• 200 g cooked or tinned chickpeas
• lemon, juice only
• 2 tbsp tahini
• 1 tsp ground cumin

• 150 g carrots, grated
• 2 green chillies, de-seeded and finely chopped
• 2 tsp cumin seeds
• 1 tsp fennel seeds
• 2 tsp ground coriander
• 2 tbsp chopped coriander
• 1 tsp baking powder
• 100 g gram flour, also known as chickpea flour
• 50 g semolina
• 2 tsp salt
• 150-200 ml water
• 3 tbsp olive oil

• 120 g feta cheese
• 1 tbsp olive oil
• large pinch dried red chilli flakes

• small bag mixed leaves
• 1 tbsp olive oil
• splashes chardonnay vinegar, or other white wine vinegar
• 25 g pine nuts, toasted

Description

This Fabulous Combination Of Flavours, Textures And Colours From Maria Elia Would Make A Great Veggie Lunch Or Light Supper

UK TV