1 tablespoon extra-virgin olive oil, plus extra for brushing
750g lamb mince
2 cloves garlic, crushed
2 tablespoons harissa paste
2 tablespoons tomato paste
Sea salt and cracked black pepper
200g rainbow chard, trimmed and shredded
100g store-bought marinated feta
PEPPADEW® Hot Piquanté Pepper Slices
Store-bought dukkha, to serve
Baby (micro) mint leaves (optional), to serve
1 cup (145g) chickpea (garbanzo bean) flour+, sifted
1½ cups (375ml) water
2 tablespoons extra virgin olive oil
½ teaspoon sea salt flakes
STEP 1: To make the chickpea pancakes, place the flour, water, oil and salt in a large
bowl and whisk until smooth. Cover with plastic wrap and allow to stand at room
temperature for 1 hour or until the flour dissolves.
STEP 2: While the batter is standing, heat the oil in a large non-stick frying pan over high
heat. Add the mince and cook, breaking up any lumps with a wooden spoon, for 6–8
minutes or until golden brown.
Add the garlic, harissa, tomato paste, PEPPADEW® Hot Piquanté Pepper Slices,
salt and pepper and cook for a further 4–6 minutes. Set aside and keep warm.
STEP 3: To cook the pancakes, place a medium frying pan over high heat and brush
with the extra oil. Pour ¾ cup (185ml) of the batter into the pan, swirling to coat, and
cook for 1–2 minutes each side. Remove from the pan and cover to keep warm.
Repeat with the remaining batter. Top each pancake with the lamb mixture, rainbow
chard and feta.
Sprinkle with the dukkha and baby mint leaves to serve.
+ Find chickpea flour at health food stores and most supermarkets.