Summer is in full swing! Terrace aperitifs and seasonal dishes under the sun are irresistible. This month, fresh Southern vegetables star in a collaboration recipe with food expert Sarah Zerbib: savory chickpea pancakes paired with mint cucumber cream and grilled vegetable skewers.
A delicious gluten-free and lactose-free dish. Ingredients available at Naturalia Organic Stores.
Ingredients (for chickpea pancakes, cucumber/mint cream, and grilled vegetable skewers):
1. Wash the courgettes, tomatoes, and bell pepper. Cut courgettes into sections, tomatoes into quarters, and pepper into strips. Thread onto skewers and place on a parchment-lined baking sheet. Drizzle with olive oil, salt, and cumin. Bake at 240°C until tender and lightly grilled.
2. For better digestibility, rinse chickpeas well and remove skins. Blend with eggs, 2 tbsp olive oil, 2 tbsp corn flour, cumin, raz-el-hanout, salt, pepper, and parsley until smooth. Form patties with a tablespoon on parchment-lined sheet. Bake at 210°C for 15 minutes until firm.
3. Vegan tzatziki-inspired: Peel and halve cucumber, remove seeds, grate finely. Drain in colander. Mix with soy yogurt, chopped mint, salt, and pepper. Chill until serving.
4. On a slate, arrange lettuce leaves, warm chickpea pancakes, veggie skewers, and cream in a ramekin or atop pancakes for a fresh contrast.
