Recipe by What Luce Eats
Tip: Cooking Mode
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Breakfast or lunch made in under 5 minutes. Yes please!
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Cooking mode
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- 100g gram (chickpea) flour
- 160ml water
- 1/2 tsp garlic granules/powder
- Pinch of salt
- 5 asparagus spears
- 40g crumbled feta (dairy free if required)
- 1 tsp pumpkin seeds
- Pinch of chilli flakes
- Balsamic glaze
Utensils
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Step 1
Begin by heating two Ninja non-stick pans on a medium heat. Add the asparagus spears to one.
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Step 2
Next in your blender add the gram flour, water, garlic granules and salt and blend for a few seconds until a smooth mixture is formed.
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Step 3
Pour half of it into the hot pan and cook for a minute on each side, carefully flipping as you go. Repeat with the remaining half of the mixture.
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Step 4
Plate up, top with the cooked asparagus spears, crumble over the feta and drizzle with balsamic glaze. Add some chilli flakes and pumpkin seeds and enjoy!
