SUPER SPINACH PANCAKES
AVOCADO,TOMATO, COTTAGE CHEESE, CHILLI & CORIANDER
SERVES 6 | 25 MINUTES
1 ripe avocado
350g ripe mixed-colour cherry tomatoes
100g baby spinach
3 spring onions
½ a bunch of fresh coriander (15g)
1 lime extra virgin olive oil
1 large free-range egg
1 mug of self-raising flour
1 mug of semi-skimmed milk olive oil 300g cottage cheese hot chilli sauce
Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth. Place a large non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.
Instead of spinach you could use a mixture of soft herbs, such as parsley, mint, basil or tarragon – whatever you like!
AMAZING VEGGIE CHILLI
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