Chickpea flour frittata with zucchini and mint

Ingredients

For 1 serving

• Chickpea flour55 g
• Zucchini120 g
• Mint3 g
• Turmericto taste
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste
• Cherry tomatoes80 g

In season: May – September

Method

1. Put the chickpea flour in a bowl and slowly whisk in twice its weight of cold water; add the turmeric, salt and pepper and whisk until the batter is smooth and lump-free, then let it rest.
2. Wash the courgettes, trim the ends and slice them into thin rounds about 3 mm thick; pick the mint leaves and tear them by hand.
3. Heat half the oil in a non-stick pan about 20 cm wide over medium heat and sauté the courgettes for 4 minutes, until just golden at the edges.
4. Spread the courgettes out evenly, pour the batter over them, scatter with the mint, cover and cook over low heat for 6 minutes, until the top is set and no longer runny.
5. Slide the frittata onto a plate, flip it back into the pan greased with the remaining oil and cook for another 3 minutes, until the second side is golden too.
6. While the second side cooks, wash and halve the cherry tomatoes; serve the frittata in wedges with the tomatoes alongside.