Protein farinata with spring onions and rosemary

Ingredients

For 1 serving

• Chickpea flour50 g
• Pea protein powder18 g
• Spring onions30 g
• Rosemary1 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Method

1. In a bowl whisk the chickpea flour and pea protein with about three and a half times their volume of water, added in a thin stream, and a pinch of salt, until the batter is smooth and as runny as milk; leave it to rest for at least 20 minutes, skimming off the foam that rises.
2. Meanwhile turn the oven on to 240 °C (conventional) with a small tin (about 18–20 cm) greased with the extra virgin olive oil inside, so it gets really hot.
3. Thinly slice the spring onions and pick the rosemary needles.
4. Take out the scorching tin, stir the batter and pour it in: it should sizzle; scatter the spring onions and rosemary over the top.
5. Bake at 240 °C for 12–15 minutes, until golden on top and crisp at the edges; finish with a grind of black pepper and serve hot.