Chickpea Sticks with Radicchio Salad, Turnips and Vegan Mayo

Servings: 4
  1. Combine the chickpea flour and 150ml cold water and add a pinch of salt. Pour the batter in 300ml boiling water, whisking constantly to avoid clumps. Keep stirring for 6-8 more minutes, until you obtain a polenta-like dough. Pour it on a tray brushed with olive oil and create a 2cm high layer. Let it cool down and place it in the fridge for a couple hours (you can also prepare it in advance the day before)
  2. Peel the turnips and slice them into 2mm thick slices, then place them on a wide tray and season with a sprinkle of salt, a few olive oil and some vinegar. Let it marinate for at least half an hour (or longer), then place them on a colander.
  3. Slice the chickpeas polenta and create some sticks, then fry them with peanut oil until golden, and drain the excess oil with some kitchen paper. Sprinkle some salt and pepper on top and let them cool down a little bit.
  4. Grab the biggest and most colorful radicchio leaves. Create some rolls wrapping the chickpeas sticks around the turnip and the radicchio. Serve them with mayo.