Chickpea Crepes with Apple Salad
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,
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.