Fennel and dukkah farinata

snack · ⏱ 40 min · 6 portions · 55.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk, mustard, sulphites

v5 · rb0e705f985 20260727Z1751 2 pieces fennel bulb 25 g mixed herb 75 g sour cream ¼ tsp salt 🌀 whisk chickpea flour and water into a completely smooth batter 🌀 mix in oil, dukkah, toasted fennel seeds, half the sliced fennel, and salt 🔥 preheat the grill to a medium/high setting 🍳 heat oil in a 16cm frying pan until smoking hot ladle batter into the pan and tilt to cover the base 🍽 arrange fennel in an even layer over the batter 🍳 ⏱ 1-2 min sprinkle dukkah over the farinata and cook until the top is set and the base is crisp and golden 🍳 ⏱ 10-12 min transfer the farinata pale side up to a rack on a baking tray and grill until golden 🔪 mix lemon zest, lemon juice, sugar, and salt until dissolved 🌀 fold through the herbs and remaining fennel to make the fennel salad 🍳 serve the farinata warm or at room temperature with a dollop of sour cream (if using) and the fennel salad Fennel Dukkah Farinata 🎉 190 g chickpea flour 470 ml water 135 ml olive oil 65 g dukkah 1½ tbsp fennel seed ½ tbsp dukkah fine sea salt to taste 1 piece lemon ½ tsp lemon zest 3 tbsp lemon juice 1½ tbsp caster sugar chickpea flour, water half · 1 piece lemon, lemon zest, lemon juice, caster sugar sour cream half · 1 piece
http://flowcooking.food/en-us/recipe/303/fennel-and-dukkah-farinata/