Chickpea farinata with peppers and olives

Ingredients

For 1 serving

• Chickpea flour80 g
• Bell peppers1
• Black olives8
• Extra virgin olive oil1 tablespoon
• Rosemary2 g
• Mixed salad greens60 g
• Black pepperto taste
• Saltto taste

In season: June – September

Method

1. Put the chickpea flour in a bowl and slowly whisk in cold water, about three times the weight of the flour, until the batter is smooth and lump-free; add salt and leave it to rest for 30 minutes, skimming off the foam that rises to the top.
2. Meanwhile wash the pepper, remove the stalk, seeds and membranes and cut it into thin strips; pit the black olives. For the last 15 minutes preheat the oven to 250 °C (conventional).
3. Grease a 24 cm tin with two-thirds of the oil and heat it in the oven for 5 minutes: the hot oil gives it a crisp crust underneath.
4. Take the tin out, pour in the stirred batter, scatter the pepper, olives and rosemary needles over it and put it straight back in the oven.
5. Bake at 250 °C for 18 minutes, until the top is golden and the edges are crisp and coming away from the tin. Meanwhile wash the mixed salad.
6. Grind black pepper over the farinata and serve with the salad dressed with the remaining oil and a pinch of salt.