1½ tsp rapeseed oil
1 tbsp chives, chopped chives
1 large zucchini, coarsely grated and squeezed dry
2 large eggs
2 tbsp chopped basil
2 tsp thyme leaves
50g ripened goat's cheese
2 medium tomatoes, chopped
6 Kalamata olives, rinsed and halved
2 handfuls watercress
radishes, to serve (optional)
Serves - 4
Heat 1 tsp oil in a frying pan and add the zucchini. Cook, stirring frequently, to soften the zucchini 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.
Crumble the goat’s cheese down the centre of each pancake and top with the zucchini mix, scatter over the tomatoes, olives and watercress, then roll up and cut in half.
Alternatively, crumble the goat’s cheese over the pancakes, top with the filling and serve open. Eat with some radishes on the side, if you like.
Recipe adapted from: Good Food