Asparagus & Harissa Pancakes with Tomatoes & Olives

Serves: 2

Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients

  • 250g British asparagus

  • A bunch of spring onions

  • 135g plain flour

  • 60g gram flour

  • Salt

  • 1 egg

  • 325ml water

  • 2 tbsp harissa

  • 2 tbsp coriander leaves, chopped

  • 12 cherry tomatoes

  • 12 black olives

  • 100g feta, crumbled

  • Small handful mint, chopped

  • 1 tbsp olive oil

  • Sea salt & black pepper

  • 50ml vegetable oil

Methods

 

  1. Wash and trim the asparagus and spring onions. Cut the tips off the asparagus and leave to one side and finely slice the asparagus stems and the white part of the spring onions.

  2. Mix the flour, gram flour and half a teaspoon of salt in a large bowl. In a separate bowl lightly whisk the egg, water, harissa and coriander. Make a well in the dry ingredients and slowly pour in the wet ingredients. Whisk until smooth and then stir in the finely chopped asparagus and spring onions.

  3. Chop the cherry tomatoes into halves or quarters and combine in a small bowl with the olives, feta and mint.

  4.  Put a frying pan on a medium heat and add the olive oil. Throw in the asparagus tops and sauté in the olive oil until just tender. Season and add them to the bowl with the tomatoes, olives and feta.

  5.  Turn the oven on low.

  6.  Pour a tablespoon of vegetable oil into the frying pan and swirl it around. Pour a quarter of the pancake batter into the pan and swirl it to cover the base. Cook for a couple of minutes on one side and then flip and cook the other side. Put the pancake in the warm oven and repeat so that you have four pancakes.

  7.  Put a couple of pancakes on each plate, top with the asparagus tips, tomatoes, olives and feta and serve immediately.

Hannah WhiteComment