Healthful turmeric, which contains antioxidant and anti-inflammatory properties, also adds savoury flavour and vivid colour to the batter for these pancakes. You can vary the filling by using whatever veggies are in season.

Makes 8

Ingredients

Pancake batter (see recipe above)
2 teaspoons cumin seeds
150g chickpea flour
2 teaspoons ground turmeric
1⁄2 teaspoon salt
350ml cold water
1 tablespoon olive oil, plus extra for frying

Filling

500g carrots, peeled and roughly chopped
1 tablespoon olive oil
200g can chickpeas
1 small garlic clove, crushed
squeezed juice of 1 lemon
4 tablespoons extra virgin olive oil
1⁄4 teaspoon ground cumin
1 cucumber, deseeded
1 large courgette
1 bunch radishes
150g podded peas
100g salad leaves
handful of coriander
extra oil, lemon juice and salt and pepper, to serve

Method

Preheat the oven to 180°C, Gas mark 4 and line a roasting pan with baking parchment.

To make the carrot hummus, place the carrots, olive oil, salt, pepper and 1 tablespoon of water into the prepared pan and roast in the preheated oven, covered with foil, for 40 minutes until tender. Set aside to cool. Reduce the oven to its lowest setting. Drain the chickpeas, reserving 3 tablespoons of their liquid. Purée the carrots, chickpeas and reserved liquid, garlic, half the lemon juice (reserving the rest for later), 3 tablespoons of the extra virgin olive oil, the cumin and some salt and pepper in a food processor until smooth. Set the hummus aside.

To make the pancakes, toast the cumin seeds in a dry frying pan until golden; let cool. Sift the chickpea flour, turmeric and salt into a bowl and stir in the cumin seeds. Make a well in the centre and beat in the water and oil to make a thin pouring batter. Rest for 15 minutes.

Meanwhile, thinly shred or slice the cucumber and courgette. Halve or quarter the radishes. Blanch the peas in lightly salted boiling water for 2 minutes, drain, then refresh under cold water and pat dry. Combine the vegetables in a bowl and toss with the remaining lemon juice, remaining olive oil and some salt and pepper. Set aside.

Heat a frying pan over a medium heat. Drizzle with a little oil and then mop up with a paper towel. Pour in about 60ml of the pancake mixture, swirling the pan to lightly coat the base. Cook over a medium-low heat for about 1½ minutes until the bottom is golden. Flip the pancake over and cook for a further 30–60 seconds until dotted with brown. Transfer to a low oven to keep warm. Repeat to make 8 pancakes.

To serve, spread a little carrot hummus onto each pancake, scatter over the shredded vegetables, the salad leaves and herbs. Wrap, roll, flip and serve drizzled with a little extra oil, lemon juice and black pepper.

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