Carrot Pancakes with Hummus and Feta Salad

I love Maria Elia's cookbooks, and I have them all. This one, though, is probably my favourite; the recipes are fantastic, and the flavours are creative. Maria Elia honed her skills at the world's best restaurants, ElBulli and Arzak, and has worked in the US and England. She currently does pop-ups in London. Her recipes feature unusual and unique flavour combinations from around the world.

For all recipes from this cookbook, click here.

For the pancakes 

1 1/2 cups / 150g carrots, grated 

1 small onion, finely chopped 

2 green chillies, seeded and finely chopped 

2 teaspoons cumin seeds 

1 teaspoon fennel seeds 

2 teaspoons ground coriander 

2 tablespoons chopped coriander 

1 teaspoon baking powder 

1 cup / 100g chickpea flour (or besan or gram flour) 

1/4 cup / 50g semolina 

2 teaspoons salt 

2/3 - 3/4 cup / 150–200 ml water 

3 tablespoons olive oil, for frying 

For the hummus 

6 large / 400g carrots, peeled 

4 tablespoons olive oil 

pinch of sea salt and freshly ground black pepper 

1 1/4 cups / 200g chickpeas, cooked (canned will do) 

1 garlic clove, finely chopped 

juice of half a lemon 

2 tablespoons tahini 

1 teaspoon ground cumin 

For the salad 

a bunch of watercress, thick stems removed 

1 orange, peel and pith removed, cut into segments 

1 bunch shiso (or any micro) sprouts 

1 bunch coriander sprouts (or coriander leaves) 

12 mint leaves, torn 

1 1/2 cups / 50g alfalfa sprouts 

1/4 cup / 25g sliced almonds, toasted 

pinch of ground cinnamon 

1/3 cup / 50g feta cheese, crumbled 

For the dressing 

5 teaspoons / 25ml sherry vinegar 

5 teaspoons / 25ml water 

2 tablespoons extra virgin olive oil 

1 teaspoon Dijon mustard 

pinch of sugar 

1 garlic clove, crushed 

 Preheat the oven to 200°c (400°f) or Gas Mark 6. To make the pancakes, mix all the ingredients, except the olive oil, together to form a thick batter. Heat the oil in a small non-stick frying pan until hot, then spoon in about a quarter of the batter and fry until golden on both sides. Repeat with the remaining mixture to make 4–6 pancakes in total. Leave to drain on a wire rack, and then keep warm in the oven. 

Cut the carrots into thin slices, drizzle with olive oil and season with salt and pepper. Place in a roasting tin, add 200ml of water, and roast for 20–30 minutes, or until softened. While still hot, add the remaining ingredients to a blender and blend to a smooth puree, adding a little water if the mixture is too thick. Season again if necessary and refrigerate until needed. If you prefer, you can boil the carrots instead; cook until tender and follow the recipe as above. 

To make the salad, combine all the salad ingredients and toss them together thoroughly. Whisk the dressing ingredients together and season to taste. To assemble the dish, reheat the pancakes in a warm oven, place on individual plates and top with the carrot hummus. Dress the salad with the sherry dressing and place on top of the hummus.