Bettina Campolucci Bordi's Chickpea Omelette
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, chopped
- ¼ head of Chinese leaves (stem lettuce)
- 1 carrot, grated
- 1 tbsp medium-heat tamari
- 1 tbsp sesame seeds
- 1 tsp sesame oil
- 1 spring onion (scallion), green and all, thinly sliced
For the Omelette:
- 60 g (½ cup) chickpea (gram) flour
- ½ bicarbonate of soda (baking soda)
- 1 tsp apple cider vinegar
- 125 ml (½ cup) water
For the Topping:
- Chilli sauce or sriracha (optional)
Booster:
- Sesame oil
Instructions
- Heat the olive oil in a pan, add the garlic, cabbage, and carrots, and fry for 5–10 minutes until soft and golden.
- Add the tamari, sesame seeds, and sesame oil, then turn off the heat and leave aside.
- In a mixing bowl, whisk the omelette ingredients until smooth, then let it stand for 5 minutes.
- Heat a non-stick pan, pour in the batter, and sprinkle sesame seeds on top. Cook for a few minutes until air bubbles appear, then flip to the other side and cook until set.
- Transfer the omelette to a plate, fill it with the cabbage mixture and some spring onions, then fold over the edges.
- Add sesame seeds and chopped nuts.
- Transfer the omelette to a plate, fill it with the cabbage mixture and some spring onions, then fold over the edges.
- Optional: Drizzle with chilli sauce or sriracha for extra heat.
Recipes we’re loving:
Mango Berry Paradise Pie
For some Sunfired inspiration, try this tempting recipe from Dr. Aris Latham
Botanical Hargrow Mirror, Avodaco Mousse, Cucumber Pearls Citrus Crumble
This culinary masterpiece crafted by Executive Chef at the Palm House Boutique Hotel & Spa, Gregory Henderson, showcases a captivating array of vibrant and distinctive local and indigenous ingredients meticulously selected to not only delight the palate but also to engage the senses.
Tom Hunt’s Chocolate Tasting
Try this chocolate truffle recipe by food educator Tom Hunt, made from a simple water ganache which enhances the natural and intense flavours of the chocolate. Made with nothing but chocolate, salt and water, its designed to maximise the flavour of the chocolate, so that you can taste its true, intense flavour, that is individual to each and every chocolate bar. It’s a great way to revitalise and transform aged chocolate that has become discoloured, into a truly remarkable treat.
Sage infused Cashew & Blueberry Tarts
Michele Mistry, a certified Ayurvedic Health Counsellor of INDIKAAP, presents a beautiful and delicious plant-based dessert that is simple to prepare and guaranteed to impress.
Creamy Chakalaka Oyster Mushrooms Topped With Chimichurri
These oyster mushrooms, paired with creamy chakalaka and coriander-olive chimichurri by Celebrity Chef Lorna Maseko, are a must-try!
Chana Chole Korma, or Coconut Chickpea Korma with Spiced Rice
Try this Chana Chole Korma, also known as Coconut Chickpea Korma with Spiced Rice showcased by Chef Zana Alvarado at the Good Life Show in Johannesburg.
Plant-based gluten-free Italian lasagne
This Lasagne is the perfect fusion of your favourite vegetables and flavours. This easy, plant-based, dairy-free, and gluten-free recipe from award-winning food writer, Amy Hoppy, makes for an ideal crowd-pleasing, meat-free dinner party dish to enjoy with family and friends!
Floating Jack and the Beanstalk Salad
Delight your family and friends with something extraordinary for your festive table by preparing this simple yet enchanting Floating Jack and the Beanstalk Salad, presented by internationally acclaimed wild and indigenous chef, Gregory Henderson.
Farro Risotto, Charred Cauliflower Puree, Ras el Hanout Carrots, Spinach Emulsion
This Farro Risotto recipe presented by Katlego Mlambo, the Executive Sous Chef at Four Seasons, The Westcliff, and a judge on MasterChef South Africa, at the Johannesburg Good Life Show is utterly delicious. It is complemented by Charred Cauliflower Puree, Ras el Hanout Carrots, and Spinach Emulsion.
Thai Glass Noodles with Peanut Sauce
Try this delicious vegan and gluten-free glass noodle salad, which combines chewy noodles with crisp vegetables, all generously topped with a rich and creamy peanut butter dressing. It’s a light, easy, and quick-to-prepare dish beautifully presented by Chef Zana Alvarado at this year’s Good Life Show in Johannesburg.
