Chickpea Crepes with Ap­ple Salad

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SERVES 4 PREP 20 min­utes COOK 15 min­utes COST $3.40 a serve

2 all-rounder pota­toes (such as de­siree),

cut into 2cm pieces

2 ta­ble­spoons veg­etable or coconut oil 1 zuc­chini, coarsely chopped

2 green onions, finely chopped 1 ta­ble­spoon mild curry paste

2 tea­spoons brown mus­tard seeds

1 red cap­sicum, thinly sliced 1 green-skinned ap­ple, peeled, cored,

thinly sliced

1 cel­ery stalk, thinly sliced

2 ta­ble­spoons lemon juice

1 quan­tity Chickpea Crepes (recipe, be­low) 1/3 cup mango chut­ney

1 Cook potato in a saucepan of boil­ing wa­ter for 6 min­utes or un­til just ten­der. Drain well on paper towel.

2 Heat oil in a large fry­ing pan over mod­er­ate heat. Add potato and zuc­chini; cook and stir for 5 min­utes or un­til browned. Add onion, curry paste and mus­tard seeds; cook and stir for 1 minute or un­til fra­grant and seeds be­gin to pop.

3 Com­bine cap­sicum, ap­ple, cel­ery and juice in a bowl.

4 Spread potato mix­ture down cen­tre of each crepe. Top with ap­ple salad and mango chut­ney.

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