Panelle with an avocado and tomato salad: versatile and healthy delicious from Stefano Vicinoadio can be prepared in 20 minutes. You make this dish with Coconut oil, Fleur de sel, ORAC + chili botanico-mix & Olive Oil - Verde Salud from Amanprana. This recipe from the Italian kitchen is delicious as Tapas & snacks, Appetizer, Lunch & Salad. It also fits perfectly in a Vegetarian, Gluten free & Vegan diet.
Ingredients for panelle with an avocado and tomato salad: versatile and healthy delicious
- 250 g chickpea flour
- 1 tbsp seasoning mix (Amanprana ORAC mix with chilli)
- Olive oil (Amanprana Verde Salud)
- Coconut oil for frying (Amanprana coconut oil)
- Juice of 3 oranges
- Juice of 1 lime
- 2 avocados
- 1 small clove of garlic
- 4-6 ripe tomatoes
- 1 small red onion
- 1 tbsp pomegranate vinegar
- A little olive oil (Amanprana Verde Salud)
- A pinch of fleur de sel (Khoisan fleur de sel)
- A pinch of pepper
Preparation of panelle with an avocado and tomato salad: versatile and healthy delicious
Making the avocado and tomato saladCut the avocados in half, remove the stones and chop the flesh into squares, inside the skin. Scoop out the squares with a spoon. Cut the tomatoes in half and remove the seeds. Chop the tomatoes into small cubes and combine with the onion and garlic. Place on a small platter and season to taste with vinegar, olive oil, half a tablespoon of seasoning mix, fleur de sel and pepper. Set aside to allow the flavours to develop before serving.
Making the panellePlace the chickpea flour and a pinch of salt in a pot and gradually add 600 ml of water, stirring continuously. Cook over a medium heat, still stirring continuously, until the mixture leaves the sides of the pot. Still stirring, add half a tablespoon of seasoning mix, season to taste with salt and pepper, and remove the pot from the heat. Grease your work surface with oil and scoop the chickpea mixture onto it with a spatula. Use the spatula to spread out the mixture into a layer 2-3 cm thick, then leave to cool.
Frying the panelleHeat the coconut oil in a wok to 180°C. Cut the chickpea mixture into triangles and fry in the hot coconut oil until golden brown. Remove from the wok and drain on kitchen paper. Keep the cooked triangles warm until it's time to serve, then serve with 2 tablespoons of the avocado and tomato salad per person. Bon appetit!
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.