1 cup of chickpea flour
½ teaspoon of salt
1 ½ teaspoon of active dry yeast
1 cup of water
Topping
50 g (1.7 oz) of salmon carpaccio
1 tablespoon of finely chopped spring onions
1 tablespoon of finely ground red chili peppers
¼ lemon juice or more, as you like
Salt and pepper
3 cherry tomatoes
Arugula/Rocket salad leaves
Optional EVO -Extra Virgin Olive oil
Combine the chickpea flour, salt, and yeast in a bowl and beat the mix to remove any lumps. Add the water and blend it until the mixture is smooth and homogeneous. Heat a large, non-stick pan over low heat. Lightly grease the pan with oil and use a ladle to pour the batter into the pan. Cook until bubbles form on the surface before flipping it. Cook it for another minute. To prepare the topping, marinate the salmon for a few minutes in lemon juice with oil and pink pepper or other spices you like. Add some spring onion rings and some arugula/rocket salad leaves.
