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A photo of farinata with tenderstem broccoli

Meat-free – Farinata with Red Pepper and Tenderstem Broccoli Recipe




  • 400g/14oz tenderstem broccoli
  • 1 red onion, finely chopped
  • small jar roasted red peppers
  • ½tsp dried red chilli/hot red pepper flakes
  • sea salt and freshly ground black pepper
For the batter:
  • 300g chickpea/gram flour
  • sea salt
  • 2 sprigs rosemary, chopped leaves
  • extra virgin olive oil, plus regular olive oil for frying
  • 480ml sparkling/soda water


1. Make the batter by placing the chickpea/gram flour, 1tsp sea salt and rosemary leaves in a large bowl. Slowly whisk in 4tbsp oil and 415ml sparkling water.

2. Preheat the oven to 240˚C/465˚F/gas mark 9. Bring a saucepan of salted water to boil, cook the broccoli for about 3 minutes. Drain, drizzle over a little olive oil and set aside. Put 2½tbsp oil in an ovenproof frying pan and place on high heat. When very hot ladle on ½ of the batter, swirling around to evenly distribute. Leave on a high heat for 1 minute. Turn the heat down to medium and fry for a couple of minutes until the base is set and the top is drying out, then carefully flip over and cook for another few minutes.

3. When the pancake is cooked through, flip onto a large plate so the crispy underside is uppermost and drizzle over a very generous amount of extra virgin olive oil. Sprinkle over some red onion, and place some red pepper and broccoli on top. Finally sprinkle over chilli flakes and a little sea salt and pepper and serve.

Recipe courtesy of The Natural Food Kitchen by Jordan Bourke, published by Ryland, Peters & Small


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