Chickpea flour piadina with vegetables and goat's cheese

Ingredients

For 1 serving

• Chickpea flour60 g
• Rice flour20 g
• Extra virgin olive oil2 teaspoons
• Zucchini120 g
• Eggplant100 g
• Soft goat cheese40 g
• Arugula20 g
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. In a bowl mix the chickpea and rice flours with half the oil and a pinch of salt, then gradually add lukewarm water and knead until you have a soft dough that doesn't stick to your hands.
2. Wash the courgettes and aubergine, trim them and slice them lengthways about half a centimetre thick; brush with the remaining oil.
3. Heat a griddle pan well over high heat and grill the vegetables for 3 minutes per side, until soft and marked; season lightly with a pinch of salt.
4. Roll the dough out between two sheets of baking paper into a thin disc, about 2 mm. Cook it in a hot non-stick pan over medium-high heat for 2 minutes per side, until dry with golden spots; turn it gently because without gluten it is more fragile.
5. Spread the fresh goat's cheese over the warm piadina, add the vegetables and washed rocket and fold into a half-moon.