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Ingredients
- 300g of gram flour
- 660ml of water
- 80ml of olive oil, plus a splash more for cooking
- 3tbs of chopped rosemary or thyme
- Salt and pepper
- 6tbs wild garlic pesto or similar
- 1 courgette
- 3 tomatoes
- Freshly grated Parmesan
- Whisk together the flour, water and oil, then cover and leave to rest for at least one hour. You can also leave this rest in the fridge overnight. Meanwhile preheat the oven to 180 degrees. Place the thickly sliced courgette and quartered tomatoes on to a tray. Drizzle with a little oil and place in the oven to roast for 30 minutes.
- Whisk the salt, pepper and optional herbs into the batter. Brush a pan with a little oil and pour in the batter. Bake alongside the vegetables for 15-20 minutes until puffed up and set in the centre. Serve warm with pesto drizzled on top, the roasted vegetables piled over and some freshly grated Parmesan.
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