CHICKPEA PANCAKES WITH GRILLED CHICKEN

PREP + COOK TIME 30 MINUTES SERVES 2

¼ cup (35g) chickpea flour

¼ cup (35g) plain flour

½ teaspoon caster sugar pinch of salt

⅔ cup (160ml) water

1 small chicken breast fillet (125g) pinch of salt, extra

1 tablespoon olive oil

2 tablespoons hummus

30g baby spinach leaves

1 medium carrot (120g), cut into

long, thin slices

1 lebanese cucumber (130g), thinly

sliced lengthways

2 tablespoons low-fat greek-style

yoghurt

1 teaspoon cumin seeds, toasted,

crushed lightly

1 Sift flours, sugar and the pinch of salt into a medium bowl; gradually whisk in the water until mixture is smooth.

2 Season chicken with extra salt and pepper; cook on a heated oiled grill plate (or grill or barbecue), over medium heat, for 5 minutes each side or until cooked through. Remove from heat; stand, covered, for 5 minutes.

3 Heat 2 teaspoons of the oil in a 22cm (base measurement) non-stick frying pan. Pour half the pancake mixture into pan; tilt to cover base. Cook for 2 minutes or until bubbles appear on the surface. Turn; cook pancake until browned lightly. Repeat with remaining oil and batter to make a second pancake.

4 Cut chicken diagonally into slices. Place pancakes on serving plates, spread with hummus; top with spinach, carrot, cucumber, chicken and yoghurt. Sprinkle with cumin seeds to serve.