Autumn lentil salad with a chickpea pancakes | Recipe | Kitchen Stories

Ingredients

• 2 tbsp olive oil
• 100 g chickpea flour
• Step 2/6 100 g sweet potatoes Put the diced sweet potatoes on to boil until tender. To bake the chickpea pancakes preheat the oven to 230° C and place your baking dish inside to heat up
• 100 g sweet potatoes
• 1 tbsp red wine vinegar
• 2 orange
• 2 clove garlic
• 20 g basil
• Step 4/6 90 g arugula ½ pomegranate 1 pear 4 onions Toss together the lentils, cooked sweet potato, spring onion (or onion), pomegranate seeds, arugula and pear
• 90 g arugula
• ½ pomegranate
• 1 pear
• 4 onions
• Step 6/6 Let the pancakes cool slightly before removing them from the pan. Serve the pancakes beside or with the lentil salad piled on top, drizzle the orange and basil dressing.