Chickpea Pancakes With Fried Duck Eggs, Rocket And Golden Halloumi

SERVES 4

READY IN 20 MINUTES

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The perfect comfort food! Packed with protein and loaded with flavour, this dinner is surprisingly simple to knock up for brunch or late dinner. It’s so much more satisfying than salad and the rich golden colour is a feast for the eyes too.

Enjoy beautiful! Xx

The Recipe

Ingredients

For the dressing:

1 tsp cayenne pepper

2 tbsp cumin

2 tbsp tomato concentrate

4 tbsp lime juice

100ml olive oil

salt and pepper to taste

For the chickpea pancakes:

400g can chickpeas, rinsed and drained

2 Clarence Court hen eggs

3 tbsp almond milk / whole milk

5 tbsp chickpea flour / gram flour

1 tsp baking powder

1 tsp parsley, finely chopped

salt and pepper

And the rest:

Olive oil, for frying

4 Clarence Court duck eggs

150g halloumi, sliced 1cm thick

50g rocket

salt and pepper

Directions

Mix the dressing ingredients together. Set aside.

Blend all the chickpea pancake ingredients together.

Heat a splash of olive oil in a pan. When it’s hot, spoon out 2 heaped tbsp of the pancake mixture and cook for 2 minutes either side. Repeat with the rest of the mixture – you may be able to fit 2 or 3 in your pan. Cover with foil to keep warm.

Fry the duck eggs in a frying pan with a splash of oil for a few minutes until the white is set.

Heat a pan on medium heat with a little olive oil. When it’s up to temperature, add the halloumi. Flip the halloumi after a few minutes.

Serve your pancakes with fried eggs on top, and a side of crocket and halloumi. Top with the spicy dressing and enjoy!