Name: Farinata with roasted squash
Total time: 2700 s
Yield: 2
Ingredients: 60 gram gram flour; 3 sprig rosemary; 1 pack butternut squash; 1/2 teaspoon chilli flakes; 2 tablespoon vegan basil pesto; 2 tablespoon mixed antipasti; 1 teaspoon capers; 1 handful rocket; 1/2 lemon

Step 1

To prepare the pancakes, combine the gram flour (60 g) , 1 tbsp olive oil and 1 tsp salt in a large bowl. Gradually whisk in 100ml warm water to form a smooth batter. Stir in the chopped rosemary (2 sprigs) , cover with cling film and allow to rest (you could also do this the night before).

Step 2

Preheat the oven to 200°C/180°C fan. Arrange the squash (1 pack) on a large baking tray with the remaining rosemary sprig (1 sprig) . Season, sprinkle with the chilli flakes (as needed) , drizzle with olive oil and bake for 30-35 minutes, turning halfway, or until everything is tender and starting to char.

Step 3

To cook the pancakes, heat a spoonful of olive oil in a small non-stick frying pan over a medium high heat. Add half the pancake batter, spreading it out to create a thin 15-20cm pancake. Cook for 2-3 minutes, until browned and crisp on the bottom, before flipping and cooking for a further 1 minute. Repeat with the remaining batter.

Step 4

Spread the pesto (30 g) over each pancake. Serve each with some of the roasted squash, a spoonful of mixed antipasti (20 g) , the capers (3 g) and a handful of rocket (1 handful) . Dress each with the lemon juice (1/2) .

Farinata with roasted squash

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