Recipe: Roasted Carrot and Avocado Farinata

Recipe: Roasted Carrot and Avocado Farinata

Cindy Lam of Olive Oly Kitchen cooks delicious vegetarian recipes that support local farms and promote good, ol’ home cooking. This month, she shares her hearty veggie pancake recipe

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 23 Dec '17

Prep time: 35 min

Cooking time: 10 min

Serves: 1–2



• 1 cup chickpea flour

• 1 tbsp extra-virgin olive oil

• 1 cup water

• 1 big pinch ground cumin

• 1 big pinch salt and black pepper


• 200–250g carrots

• 1 avocado, sliced thinly

• 1 small bunch coriander

• 1 tsp dried chilli flakes

• 1 pinch dried lavender

• juice of 1 lime

• 1 tbsp Greek yoghurt

• extra-virgin olive oil


1. To make the farinata batter, whisk together the chickpea flour, olive oil and water. Season with a big pinch of cumin, salt and pepper. Let the batter rest.

2. Preheat oven to 180ºC. On a baking tray, mix the carrots with some olive oil and season with chilli flakes, salt and pepper. Roast the carrots for about 25 min, or until browned.

3. While the carrots are roasting, preheat an 8-in nonstick pan on medium-high heat. Drizzle 2 tbsp olive oil in the pan, pour in the batter and cook for about 3 min, or until the bottom is crispy and the top is almost set on one side, before flipping to the other side. Cook for another 2 min.

4. Turn off the heat and transfer the farinata to a serving plate. Assemble the roasted carrots and avocado, then garnish with chopped coriander, dried lavender, a dollop of Greek yoghurt and a drizzle of fresh lime juice and olive oil before serving.

Image title

Olive Oly Kitchen



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