CHICKPEA PANCAKE WITH FRIED EGGS & TOMATOES

PREP + COOK TIME 30 MINUTES (+ COOLING) SERVES 4

⅔ cup (100g) chickpea flour (besan) ½ teaspoon ground cumin

¾ cup (180ml) water

1 tablespoon olive oil

1 free−range egg white

1 tablespoon olive oil, extra

170g asparagus, trimmed

1 clove garlic, chopped

250g mixed small tomatoes, halved 1 tablespoon red wine vinegar 4 free−range eggs, extra

1 Preheat oven to 180°C/160°C fan. 2 Place chickpea flour and cumin in a medium bowl; season. Whisk in the water and oil until batter is smooth.

3 Beat egg white in a small bowl with an electric mixer until soft peaks form; gently fold into batter.

4 Heat an oiled 24cm ovenproof non−stick frying pan over medium heat. Pour batter into pan; cook for 2 minutes or until bubbles form around the edge. Transfer pan to oven; bake for 7 minutes or until pancake is cooked through and light and fluffy.

5 Meanwhile, heat half the extra oil in a large non−stick frying pan over medium heat; cook asparagus for 5 minutes, turning, or until lightly browned and cooked. Remove from pan; keep warm.

6 Add garlic to same pan; cook, stirring, for 30 seconds or until fragrant. Add tomatoes and vinegar; cook, breaking the tomatoes with the back of a wooden spoon, for 5 minutes or until tomatoes have just broken down. Season. Remove from pan; wipe pan with paper towel. 7 Heat remaining oil in same pan over medium heat. Add eggs; cook for 4 minutes or until whites are set but yolks remain runny.

8 Cut pancake into wedges; serve topped with fried egg, tomato mixture and asparagus.