Ingredients
- For the pancakes:
150g carrots, grated
1 small onion, finely chopped
2 green chillies, deseeded and finely chopped
2 tsp cumin seeds
1 tsp fennel seeds
2 tsp ground coriander
2 tbsp chopped coriander
1 tsp baking powder
100g chickpea flour
50g semolina
2 tsp salt
3 tbsp olive oil, for frying
For the houmous:
200g carrots, peeled
4 tbsp olive oil
200g chickpeas, cooked
1 garlic clove, finely chopped
Juice of half a lemon
2 tbsp tahini
1 tsp groud cumin
For the salad:
A bunch of watercress, stems removed
1 orange, pell and pith removed, cut into segments
1 punnet shiso sprouts
12 mint leaves, torn
50g alfalfa shoots
25g flaked almonds, toasted
Pinch ground cinnamon
50g feta cheese, crumbled
For the dressing:
25ml sherry vinegar
25ml water
2 tbsp extra virgin olive oil
1 tsp dijon mustard
Pinch of sugar
1 garlic clove, crushed
Description
This Recipe Is Perfect As A Light Lunch, Snack Or Starter. It Also Make Great Party Canapes, As It Can Be Prepared In Advance.
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