Chickpea Omelet with Cucumber-Mango Salad and Shrimp
By Sandra Dusza
Yield
Ingredients
25 g chickpea flour
1 egg (M)
75 ml milk
Salt pepper
1/4 tsp turmeric
1/2 tsp Ras el Hanout
4 tbsp olive oil
200 g granular cream cheese
1/2 red onion
1 tbsp capers
1 snack cucumber
1/2 bunch of radishes
1/2 mango
50 g pistachios
10 large shrimps, ready to cook
Kress, optional
Instructions
Crack the egg into a bowl and whisk with the milk. Add the chickpea flour, salt, turmeric and Ras el-Hanout and stir into a smooth dough.
Wash and dry fruits and vegetables. Place the cream cheese in a bowl. Peel the onion and chop finely. Add capers, cress and diced onions to the cream cheese and season with salt and pepper.
Divide the cucumber, radishes and mango into small pieces and place in a bowl. Finely chop the pistachios, add them and mix everything into a salad.
Heat 1 tablespoon of olive oil in a pan and fry the shrimp for 2-3 minutes until they are pink. Season with salt and pepper.
Heat 1 tablespoon of olive oil in a second pan and add half of the chickpea batter and fry into an omelet. Do the same with the remaining oil and dough.
Serve the omelets with grainy cream cheese, cucumber-mango salad and shrimp
American Pistachio Growers
