- 1½ tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 spring onions, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 large courgette, coarsely grated and squeezed dry
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 2 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp chopped basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 2 tsp thyme leaves
- 50g soft goat's cheese
- 2 medium tomatoes, chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 6 Kalamata olives, rinsed and halved
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 2 handfuls baby kale or watercress
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- radishes, to serve (optional)
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
Heat 1 tsp oil in a frying pan and add the spring onions and courgette. Cook, stirring frequently, to soften the courgette and drive off any excess moisture. Tip the veg into a bowl and wash the pan.
Beat an egg with 1 tbsp water, half the herbs and some black pepper. Heat the remaining oil in the frying pan, pour in the egg mixture and swirl the pan to set it thinly on the base. Cook for a couple of mins, tip onto a plate and repeat with the other egg, 1 tbsp water and remaining herbs.
Spread the goat’s cheese down the centre of each pancake and top with the courgette mix, scatter over the tomatoes, olives and baby kale, then roll up and cut in half. Alternatively, spread the goat’s cheese over the pancakes, top with the filling and serve open. Eat with some radishes on the side, if you like.