Chickpea flour piadina with smoked tofu and arugula

Ingredients

For 1 serving

• Chickpea flour45 g
• Smoked tofu100 g
• Arugula25 g
• Tomatoes1
• Extra virgin olive oil3 g
• Rosemary1 g
• Saltto taste

Contains: soy,

Method

1. Finely chop the rosemary. In a bowl, mix the chickpea flour with the rosemary, salt and oil, then add lukewarm water a little at a time, roughly equal to the weight of the flour, kneading until you have a soft, non-sticky dough.
2. Roll the dough out between two sheets of baking paper into a thin disc about 2–3 mm thick.
3. Heat a non-stick pan over medium-high heat and cook the piadina for 2 minutes per side, until dry and speckled golden; keep it warm wrapped in a tea towel.
4. In the same pan, brown the smoked tofu cut into thin slices for a minute per side, until golden. Meanwhile, wash the rocket and slice the tomato.
5. Fill one half of the piadina with rocket, tomato and tofu and fold it into a half-moon.