Yes, and don’t call me Shirley. The late, great Leslie Neilson can still make me chuckle.
I mentioned in my last post – Sooper Dooper – that I’d also used the Fresh Herb Purée with another dish, namely the Herby Chickpea Pancakes with Halloumi. The book says to serve this with a Roasted Corn and Red Pepper Salsa, but I had so much of the purée left that it seemed a shame not to use it up with these savoury pancakes. And my suspicion that they’d marry well together was well founded. They were delicious. The pancakes reminded me of a dish from Italy called Socca, which I have made before and served with a big fresh salad for lunch. Adding the herbs to the basic batter goes really well with them.
Herby Chickpea Pancakes with Halloumi
- 130g gram flour (also called ‘besan’ or chickpea flour)
- 1tsp salt
- 0.5tsp ground cumin
- 0.24tsp turmeric
- 0.5 can of chickpeas, drained, rinsed and roughly crushed with a fork
- 1 cup of milk
- 1 egg
- Freshly grated zest and juice of a lemon
- handful of chopped herbs – I used chives
- 1tsp bicarbonate of soda
- 250g block of halloumi cheese
Mix all of the dry ingredients (except the bicarb and the cheese) in a large bowl together and, in a separate bowl all the wet ones. Make a well in the middle of the dry ingredients and then slowly incorporate the wet into it. Stir until there’s no lumps. Leave it in the fridge for 20 minutes.
Place a large frying pan over a medium heat and once it’s thoroughly warmed though take the batter from the fridge and add the bicarbonate to it. Stir it in and then taking large spoonfuls of the batter, fry them 2 or 3 at a time (don’t overcrowd the pan) and keep them warm when finished in the oven while you do the next lot.
Once all the batter has been used up, clean the pan with a piece of kitchen towel and slice the halloumi cheese into 8 pieces. Fry these until golden brown on both sides and then arrange 2 or 3 pancakes on a plate and top with 2 pieces of cheese, a dollop of the herb purée and a scattering of the herbs that you used in the pancake batter.