Kale, Spring Onion & Salmon Farinata
- Prep in 10 minutes (+ 30 minutes sitting time)
- Cook in 10 minutes
Farinata? Frittata? Socca? Whatever you choose to call it, this super simple recipe utilises the mastery that is chickpea flour instead of eggs. Chickpea flour (or gram flour) is hugely rich in fibre, slow burning carbohydrate, protein & minerals & is also gluten & grain free – plus it tastes great! Team with the kale, salmon and a splash of hot sauce for a deliciously satisfying brunch/lunch.
Key Facts
- Egg & Dairy Free
- High Fibre, High Protein
- Delicious & Nutritious
- Super Simple
Ingredients
For the base
1/2 heaped cup chickpea flour
1 cup cold water
1 teaspoon of any combo of garam masala, cumin, turmeric, oregano, nigella seeds, smoked paprika
Pinch of salt
Additions
2 spring onions
1 cup shredded kale
Baked salmon
To serve: yoghurt, jalapeño fermented hot sauce,
Preparation
- 01
Whisk the base ingredients until smooth, leave to sit for 20-30 minutes.
- 02
Add the spring onions & kale, mix through then pour into a hot dry frying pan (I use Ninja).
- 03
Crumble the salmon in & press into the mix. Cover & cook gently for 5 minutes.
- 04
Then flip onto the lid & slide back into the pan so it doesn’t break. Cook for a final uncovered 5 minutes on low, then drizzle & dive on in! Or keep in the fridge for up to 4 days.
