Chickpea slice with warm roast vegetable salad
Serves 6
• 5 cups vegetables for roasting, cut in cubes
• 2 Tbsp olive oil
• 1 cup rocket leaves
Pesto
• 1 cup roughly chopped sundried tomatoes
• 1 handful rocket
• ½ cup olive oil
• ½ cup raw cashew nuts
• ½ cup parmesan cheese
• Salt and pepper to taste
Base
• 3 cups chickpea flour
• 1 tsp garlic salt
• ½ tsp salt
• 3 cups water
• 1 Tbsp oil
1. Preheat oven to 180C. Grease a 30 x 40cm Swiss roll tin thoroughly.
2. Roast vegetables on a baking tray for 30 minutes or until golden.
3. To make pesto - place sundried tomatoes, rocket, oil, cashews and parmesan in a food processor. Whizz until combined well. Season with salt and freshly ground pepper. Set aside.
4. To make base, place chickpea flour and salts in a large bowl. Slowly add water and oil, stirring while you do - this will stop any lumps. Pour into flat tin. Bake for 15 minutes until set.
5. Spread base with pesto, vegetables and scatter rocket leaves. Cut into pieces and serve.
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