Serves
6 People
Cooking Time
30 minutes
Season
Dietary
Ingredients
225g Chickpea (gram) flour
6 tablespoons of extra virgin, plus extra to serve
Rosemary sprigs
225ml sparkling water
1 bunch of chard, stems and leaves separated and chopped
2 garlic cloves, finely chopped
Handful of Lemon, Sumac & Green Herb tin from Field Blends
Squeeze of lemon
A lump of Italian soft blue cheese - gorgonzola or dolcelatte would be ideal (optional)
Generous gratings of parmesan (optional)
Method
1- Measure the chickpea flour into a large bowl with some salt and pepper, making a well in the centre.
2- Pour in 4 tablespoons of the extra virgin and the chopped rosemary. Then whisk in the sparkling water until you have a smooth batter. Chickpea flour can be lumpy so do give it some welly. Allow to rest for 20 minutes or so.
3- Turn on your oven to 200c (180c fan). In a large oven-proof frying pan heat 1 tablespoon of the oil over a medium heat and sauté the chopped chard stems for a few minutes. Then throw in the chopped garlic and chard leaves. Season with Field Blend's lemon, sumac & green herb tin, squeeze in the lemon and stir and cook for a few more minutes. Tip out on to a plate.
4- Put the pan back on the heat and pour in the last of the olive oil, ensuring the pan is evenly coated. Once the oil is warm, pour in the batter and spread across the pan. Cook for a few minutes, until you see small bubbles popping through in the mix and then scatter over the cooked chard and garlic.
5- Place on the middle shelf in the oven and cook for around 10-15 minutes, until the pancake is cooked through and golden brown in colour, the edges crisp.
6- Remove from the oven and, if using, tear over lumps of the soft cheese and generous handfuls of grated parmesan. Scatter over plenty of lemon, sumac & green herb seasoning from Field Blends and finish with a drizzle of extra virgin.
Serve with our salad leaves.
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