Pan-cooked farinata with rosemary, cherry tomatoes and nutritional yeast

Ingredients

For 1 serving

• Chickpea flour70 g
• Cherry tomatoes100 g
• Nutritional yeast15 g
• Rosemary2 g
• Extra virgin olive oil3 g
• Saltto taste
• Black pepperto taste

In season: June – September

Method

1. Put the chickpea flour in a bowl and gradually whisk in about twice its volume of cold water until the batter is smooth and lump-free.
2. Strip the needles from the rosemary sprig, chop them finely and add them to the batter with a pinch of salt; let it rest a few minutes while you prepare the rest.
3. Wash the cherry tomatoes and halve them.
4. Heat the oil in a non-stick frying pan of about 20 cm over a medium heat, pour in the batter and level it; cover and cook for 5 minutes, until the top has set and the edges come away from the pan.
5. Flip the farinata with the help of a plate or a wide spatula and cook uncovered for another 3 minutes, until the second side is golden too.
6. Slide it onto a plate and top with the cherry tomatoes, the nutritional yeast flakes and some black pepper.