SPINACH AND CHLORELLA CREPES WITH PICKLED BEETROOT, MINT & CUCUMBER CHUTNEY, AND PINENUT & ROSEMARY FETA

Makes 8 pancakes

I love these pancakes as a weekend lunch, when I have friends or family coming over and want to create that entertaining, shared dish vibe. Leftovers (if any!) can be stored in the fridge – I love wrapping up with veges inside and eating burrito style for lunch the next day. If you are expecting lots of guests – best to double the batch to ensure there is plenty to go around – second and third helpings are to be expected!

SPINACH AND CHLORELLA CREPES INGREDIENTS
3 cups spinach
1 tsp chlorella powder (optional – could also use greens powder, spirulina or wheatgrass)
2.5 cups water
2 cups chickpea flour
3 tbsp olive oil
1 tsp sea salt
1⁄2 cup LSA

METHOD
In a blender, combine 2.5 cups water and 3 cups and spinach and blend until puree. Add chickpea flour, olive oil and sea salt and blend further until smooth. Lastly, add in LSA and blend.
Place a frypan on medium heat and add 3 tbsp olive oil to war. Pour 1⁄2 cup of mixture into the centre of the frypan and tilt the frypan in a circular motion so that it
spreads to the edges and forms a circle. Leave the pancake to fry 5 minutes and then flip to the other side for another 3-5 minutes. Place the pancakes on a piece of paper towel to absorb excess oil and set aside.
Serve with pesto, vegetables, tempeh, sauerkraut, or the below condiments.

PICKLED BEETROOT INGREDIENTS
2 beetroot
3 tbsp apple cider vinegar 10 mint leaves
2 tbsp currant (alternatively you may use sultanas) Pinch salt
METHOD
Peel and grate beetroot, and place in a mixing bowl. Mix in apple cier vinegar, mint, currants and salt and serve. Store leftovers in an airtight container in the refrigerator.

MINT AND CUCUMBER CHUTNEY INGREDIENTS
1 short cucumber
1 garlic clove
Juice of 1 lemon
2 tbsp coconut yoghurt (or natural yoghurt)
10 mint leaves

METHOD
Remove top and bottom of cucumber, finely dice, and place in a bowl. Peel and finely chop garlic and add to bowl. Add lemon juice, coconut yoghurt and finely chopped mint leaves. Stir thoroughly and serve. Store leftovers in an airtight container in the refrigerator.

PINENUT & ROSEMARY ‘CHEESE’ INGREDIENTS
1⁄2 cup almond
1/3 cup pinenut
1 cup water
1 garlic clove
Juice of 1 lemon
1⁄2 tsp salt
1 tbsp nutritional yeast
1 tbsp maple syrup
10 rosemary leaves (plus extra to garnish – optional)

METHOD
In a high speed blender, place almond, pinenut and water into the jug and blend on high until smooth. Add the remaining ingredients and belnd until smooth. using a spatula, scrape down the sides of the blender jug to ensure all ingredients are well blended. Serve and garnish with extra rosemary on top.