Spinach Pancakes with Smoked Salmon
The perfect brunch
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45 Minutes
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Serves 4
40 Minutes
Serves 4 as a starter 2 as a main course
What you'll need…
- 6 Carrots
- 1 Tablespoon rapeseed/olive oil
- 2 Tablespoons cumin seeds
- 50g Pumpkin seeds
- 1 Teaspoon fennel seeds
- 2 Teaspoons curry powder
- 1 Tablespoon sugar
- 1 Teaspoon coriander seeds
- 100ml Greek yoghurt
- 2 Tablespoons tahini
- 1 Tablespoon honey
The method
1
Pre-heat your oven to 180°C. Peel and chop your carrots in quarters lengthways. Place onto a roasting tray with the olive oil, cumin seeds & salt and pepper. Roast for 15 minutes.
2
Combine the pumpkin seeds, fennel seeds, curry powder, sugar and coriander seeds and spread out evenly on a tray. Roast for 15 minutes. Allow to cool & crush with a pestle & mortar. Spread across the carrots ensuring they are well coated.
3
Mix the yoghurt, tahini & honey together to make the dressing. Drizzle over the carrots. Enjoy!
Mark Price, Groobarbs Field Kitchen
