Pistachio Farinata with Broccoli

Instructions

1. Prepare Farinata Batter

   2 min hands-on15 min waiting

   • Whisk chickpea flour with cold water until smooth.
   • Let the mixture rest for at least 15 minutes.

2. Preheat and Prep Broccoli

   5 min hands-on10 min waiting

   • Preheat oven to 200°C (390°F).
   • Trim broccoli stem, peel outer layer, and create thin ribbons.
   • Separate small florets.
   • Toss ribbons and florets with olive oil, salt, and pepper.
   • Spread onto a baking tray and roast for 10–12 minutes until lightly browned and tender.

3. Prepare Pesto

   3 min hands-on

   • Combine fresh basil leaves, dry roasted salted pistachios, yeast extract spread, and olive oil in a food processor.
   • Blend until smooth.
   • Add fresh lemon juice and adjust seasoning with salt.
   • Transfer to a small bowl and set aside.

4. Season Farinata Batter

   1 min hands-on

   • Stir za'atar, olive oil, and salt into the rested chickpea flour mixture.
   • Mix well to distribute seasonings evenly.

5. Cook Farinata

   8 min hands-on16 min waiting

   • Heat an ovenproof skillet over medium-high heat and add olive oil.
   • Pour half of the chickpea batter into the hot pan, swirling to spread evenly.
   • Cook for 3–4 minutes until edges pull away and top starts to set.
   • Transfer skillet to oven and broil for 8–10 minutes until edges are crisp and golden brown.
   • Slide farinata onto a plate and repeat with remaining batter.

6. Assemble Dish

   3 min hands-on

   • Spread a thin layer of basil-pistachio pesto over each cooked farinata.
   • Top with roasted broccoli, sliced sun-dried tomatoes, sliced artichokes, and drained capers.
   • Dot extra pesto on top and drizzle with olive oil if desired.
   • Cooking tips:
   • Ensure the skillet is properly preheated before adding the farinata batter to create a crispy base.
   • When roasting the broccoli, avoid overcrowding the baking tray to ensure even browning.
   • For an extra burst of flavor, lightly toast the pistachios before blending them into the pesto.
   • Serve the farinata warm for the best combination of textures and flavors.