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Bettina Campolucci Bordi's Eggless Frittata
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Serves: 4 - 6
1-2 tbsp olive oil
½ broccoli crown
1 large sweet potato, chopped into small chunks
1 onion, chopped
2 x 250g packs Essential Cherry Tomatoes, halved
120g Cooks’ Ingredients Gram Flour
½ tsp bicarbonate of soda
2 tsp apple cider vinegar
2 tbsp chopped chives
No.1 White Sourdough Bread and salad, to serve
For the sambal
1 red chilli, chopped
½ shallot, chopped
1 pitted medjool date
½ tbsp salt
2 tbsp freshly grated root ginger
1 clove garlic
1 tomato, deseeded and roughly chopped
½ red pepper, deseeded and roughly chopped
1 tbsp apple cider vinegar
Squeeze of lime juice
60ml olive oil
1 Preheat the oven to 200°C, gas mark 6 and brush a large roasting tin with the olive oil. Cut the broccoli florets into bitesized pieces then peel and chop the stalks. Place the broccoli in the prepared tin with the sweet potato, onion and tomatoes. Drizzle with a little more oil and season with salt. Roast in the centre of the oven for 15-20 minutes, until tender.
2 Meanwhile, in a large bowl whisk together the gram flour, bicarbonate of soda, vinegar and 250ml water until smooth. Add the chives and a little salt and pepper.
3 Carefully pour the batter over the vegetables. Bake for 20 - 25 minutes until the frittata is set, then cool completely.
4 For the sambal, place the ingredients in a food processor and blitz to make a smooth, thick sauce.
5 Slice the frittata and spoon over some of the sambal (any leftovers can be kept in the fridge). Serve with bread and salad.
If you like, lift out some of the tomatoes after roasting then place them back on top once the batter has been poured over.
Typical values per serving:
Per serving (for 4), Vegan
This recipe was first published in October 2020.