Carrot pancakes with carrot hummous, watercress, feta, orange and alalfa sprout salad

Method

1. Mix all the ingredients for the pancakes together until the mixture forms a thick batter.

2. Heat the oil in a small frying pan until hot.

3. Pour in a quarter of the pancake mix and fry until golden on both sides. Repeat with the remaining mixture to make four pancakes in total and then cool on a wire rack.

4. To make the carrot hummous, set the oven to 200C/gas 6.

5. Cut the carrots into thick slices, drizzle with olive oil and season with salt and pepper. Place them on a baking tray and roast for around 20 minutes or so, until soft.

6. Whilst the carrots are hot place them in a blender with the remaining ingredients for the hummous and blitz until smooth. Season again if necessary and place in the refrigerator until needed.

7. Mix all of the ingredients for the salad together.

8. Whisk all of the ingredients for the dressing together and season with salt and pepper.

9. When you are ready to serve, reheat the pancakes in a warm oven and place one on each of four plates. Top the pancakes with the carrot hummous.
10. Dress the salad with the sherry dressing and place on top of the pancake. Serve immediately.

Comments                        add a comment

Be the first to add a comment...

Ingredients

Pancakes

150g Carrots, grated
1 small onion, finely chopped
2 green chillies, de-seeded and finely chopped
1 tsp Fennel seeds
2 tsp ground coriander
2 tbsp chopped coriander
100g chickpea flour
50g Semolina
1 tsp Baking powder
2 tsp Salt
150ml water
3 tbsp Olive oil, for frying

Carrot hummous

200g Carrots, peeled
2 tbsp Olive oil
1 pinch salt and fresh ground black pepper
200g Chickpeas, cooked
1 garlic clove
0.5 lemon, juice
1 tbsp tahini
1 tsp ground cumin

Watercress, feta, orange and alfalfa sprout salad

1 bunch Watercress, thick stems removed
1 orange, peel and pith removed, cut into segments
12 Mint, leaves, torn
50g alfalfa shoots
50g flaked almonds
1 pinch ground cinnamon
1 pinch Sugar
50g Feta cheese, crumbled

Sherry dressing

50ml sherry vinegar
50ml water
2 tbsp extra virgin olive oil
2 tsp Dijon mustard
0.5 tsp Sugar
2 garlic clove, crushed

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Save money on shopping bills
Real Italian food for real food lovers