Prep time: 45
Cooking time: 15
- - 200 g of chickpea flour
- - 4 tablespoons of coconut butter
- - 0.25 red cabbage
- - 2 bunches of green radicchio
- - 1 Granny Smith apples
- - 1 lime
- - 1 cm of ginger
- - 1 handful of coriander
- - 1 tablespoon of chives
- - Chili powder
- - extravirgin olive oil
- - Peanut oil
- - Apple cider vinegar
- - Salt
- - White pepper
- Boil 400 ml of water. Meanwhile, mix the flour of chickpeas in 200 ml of cold water with a pinch of salt. Pour the batter in boiling water, stirring well with a whisk to avoid lumps. Cook for 6-8 minutes, stirring constantly until a getting a smooth paste with the consistency of cornmeal mash.
- Pour the cream into an oiled container obtaining a layer a few centimeters high, level the surface and let cool, then refrigerate. Let firm up for at least 2 hours (you can also prepare it the day before).
- Soften the coconut butter in a bowl in a double boiler, then mix it with the grated zest of lime, coriander and ginger, the chopped chives, a teaspoon of hot sauce (or a sprinkling of pepper) and a pinch of salt . Place all in a pot and let cool in the refrigerator until ready to use.
- Prepare the salad. Reduce in julienned thr cabbage and the radicchio, thinly slice the left apple with the peel. Season with 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar and a pinch of salt.
- Cut out rounds in the chickpea "polenta" helping with a mold or a glass (or cut it into squares with a knife). So brown on both sides of the halves in a hot frying pan with a thin layer of peanut oil.
- Drain the flatbreads of chickpeas on a paper towel and then arrange them on plates, alongside the salad. Arrange on each a knob of coconut butter and complemented with grated white pepper and a splash of lime juice. Serve immediately.