JUST FOR HER…

Whether it’s your mum, daughter, sister, gran or friend – celebrate the women who make a difference on Mother’s Day with a scrumptious brunch

Plantain courgette pancake with smoked salmon & beetroot salsa Prep time 10 minutes Cook time 6 minutes Serves 4

INGREDIENTS

● 2 large plantains, very ripe with black skin, mashed ● 2 large eggs ● 60g The Groovy Food Company organic coconut flour ● 1 courgette, grated ● 2 tbsp The Groovy Food Company organic coconut oil (for frying) ● Sea salt ● White pepper

For the salsa

● 4 cooked beetroot, roughly chopped ● 3 tbsp crème fraîche ● A handful of dill, chopped ● Sea salt ● Black pepper

For the topping

● 2 avocados, sliced

● 250g smoked salmon

To garnish

● Dill

METHOD

1 Peel and mash the plantain until smooth then add the eggs and combine it all together. Add the coconut flour, sea salt, white pepper and then mix together. This will form your patties.

2 Grate the courgette and add it to the plantain mixture.

3 Roll the mixture into a ball then divide the mixture into 8 equal sized balls.

4 Set aside for 10 minutes while you prepare the salsa.

5 To make the salsa, chop your beetroot. Add sea salt, black pepper, crème fraîche, chopped dill and mix together.

6 Slice the avocado and form it into a rosette.

7 Heat a frying pan on a high heat. Add 2 tbsp of coconut oil then lower to a medium heat.

8 Flatten the ball mixtures into a pattie about 1cm thick and place in the frying pan. You should be able to fit 4 pancakes into one frying pan.

9 Turn over the pancakes after 1 minute.

The underside should be a golden brown colour. Cook for a further 1 minute before turning over again.

10 Cook for another 2 minutes before turning over once more, keeping the heat on medium.

11 To serve, place 2 pancakes on top of each other, top with the avocado rosette (or sliced avocado) and add smoked salmon.