with rainbow chard and spicy lamb
- 1 tablespoon extra virgin olive oil, plus extra for brushing
- 750g lamb mince
- 2 cloves garlic, crushed
- 2 tablespoons harissa paste
- 2 tablespoons tomato paste
- sea salt and cracked black pepper
- 200g rainbow chard, trimmed and shredded
- 100g store-bought marinated feta
- store-bought dukkah, to serve
- baby (micro) mint leaves (optional), to serve
- 1 cup (145g) chickpea (garbanzo bean) flour+, sifted
- 1½ cups (375ml) water
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt flakes
- To make the chickpea pancakes, place the flour, water, oil and salt in a large bowl and whisk until smooth. Cover with plastic wrap and allow to stand at room temperature for 1 hour or until the flour dissolves.
- While the batter is standing, heat the oil in a large non-stick frying pan over high heat. Add the mince and cook, breaking up any lumps with a wooden spoon, for 6–8 minutes or until golden brown.
- Add the garlic, harissa, tomato paste, salt and pepper and cook for a further 4–6 minutes. Set aside and keep warm.
- To cook the pancakes, place a medium frying pan over high heat and brush with the extra oil. Pour ¾ cup (185ml) of the batter into the pan, swirling to coat, and cook for 1–2 minutes each side. Remove from the pan and cover to keep warm. Repeat with the remaining batter. Top each pancake with the lamb mixture, rainbow chard and feta.
- Sprinkle with the dukkah and baby mint leaves to serve. Serves 6.
+ Find chickpea flour at health food stores and most supermarkets.
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