Chickpea flour cake with zucchini and red onion

Ingredients

For 1 serving

• Chickpea flour70 g
• Zucchini150 g
• Red onion50 g
• Cherry tomatoes80 g
• Extra virgin olive oil1 tablespoon
• Rosemary2 g
• Turmeric1 pinch
• Saltto taste
• Black pepperto taste

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). Put the chickpea flour in a bowl and slowly whisk in cold water, about twice the volume of the flour, until you have a smooth, lump-free batter; add salt and turmeric and leave it to rest for 10 minutes.
2. Meanwhile wash and trim the courgettes and grate them coarsely; peel the red onion and slice it thinly. Wash the cherry tomatoes and halve them.
3. Stir the courgettes and onion into the batter and add a grind of black pepper.
4. Grease a 16 cm tin with half the oil, pour in the batter, scatter the tomatoes cut side up and the rosemary needles on top and drizzle with the remaining oil.
5. Bake at 200 °C for 25 minutes, until the top is golden and the edges come away from the tin. Let it cool for 5 minutes before slicing: it's fragile while hot.