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10 Feb, 2020

Rosemary Farinata

Introducing our delicious rosemary farinata with broad beans, green tahini dressing and dill. This savoury pancake is crispy on the outside, warm on the inside, piled high with toppings and served straight from the pan.

Recipes

Equipment

Oven-safe, heavy-based pan (or frying pan)

Ingredients

For the farinata:
150g gram flour (chickpea flour)
250ml lukewarm water
3 tbsp olive oil
3 sprigs of rosemary, leaves picked and finely chopped
Salt and cracked black pepper

For the green tahini dressing:
1 tbsp tahini
Zest and juice of a lemon
Small bunch of soft green herbs (we love chives, parsley and dill), roughly chopped
2 tbsp water
Salt and cracked black pepper

100g frozen broad beans, defrosted
50g frozen peas, defrosted
1 clove of garlic, crushed
1 tbsp olive oil
Small bunch of dill, leaves picked

Method

Preheat the oven to 220 degrees on the grill setting.

To make the farinata batter, put the gram flour, chopped rosemary, water, a teaspoon of salt, a generous grind of black pepper and half of the oil in a large mixing bowl. Whisk until well combined then set aside to thicken for 20 minutes.

Meanwhile, make the green tahini dressing. Put the chopped herbs in a food processor and blitz until they form a smooth green paste. Add the tahini, lemon zest and juice, a pinch of salt and black pepper then blitz again. With the motor running, slowly drizzle in the water until the mixture reaches a smooth pouring consistency.

Heat the oven-safe, heavy-based pan in the oven for five minutes. Once it's hot, coat the base and sides with the remaining olive oil. Whisk the batter then pour into the pan. Place under the grill for 10-15 minutes until golden brown.

Meanwhile, heat 1 tbsp of olive oil in a small saucepan then add the crushed garlic, broad beans and peas. Fry over a medium-high heat for around 3 minutes until the shells of the broad beans are starting to crisp.

To serve, pile the bean mixture on top of the farinata, drizzle with the green tahini dressing and sprinkle over the dill. Finish with a final grind of black pepper and enjoy!

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