Mid­dle East­ern Pan­cake

with Pomegranate and av­o­cado

Look (UK) - - FOOD -

An­nie Clarke, yoga en­thu­si­ast and writer of Mind Body Bowl (£16.99, Harper Thor­sons), of­fers up this de­li­cious recipe – per­fect for a light mid­week din­ner…

For the Pan­cake

120g gram flour 1 tsp ground cumin 2 tbsp olive oil 1 gar­lic clove, finely chopped 1 tsp co­conut oil Salt and pep­per For the dress­ing

1 tbsp tahini

2 tsp tamari 1 tbsp sesame oil

For the top­ping

30g rocket 1 av­o­cado, halved, pit­ted, skinned and cut into chunks

2 spring onions, finely sliced on the di­ag­o­nal

50gpomegranate­seeds 1Sift

the flour into a large mix­ing bowl, then add the re­main­ing pan­cake in­gre­di­ents, ex­cept the co­conut oil. Sea­son with salt and pep­per and add 175ml water. Whisk well to com­bine in­gre­di­ents thor­oughly and set aside for 10-30 min­utes. 2 for the dress­ing, sim­ply com­bine the tahini, tamari and sesame oil in a small bowl and stir well, then add 1-2 ta­ble­spoons water grad­u­ally un­til you have a thick dress­ing. 3 melt the co­conut oil in a non-stick fry­ing pan over a medium-high heat. add some of the pan­cake bat­ter to the pan – thicker than a crêpe, thin­ner than an amer­i­can-style pan­cake. gen­tly heat it through for 2 min­utes or un­til it’s cooked on one side, then flip it over and let the other side cook for a fur­ther 2 min­utes. you can keep the pan­cakes warm in the oven on a low heat while you re­peat with the re­main­ing mix­ture. 4 Once cooked, top with the rocket, av­o­cado chunks, spring onions and pomegranate seeds, driz­zling over the dress­ing to serve.

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