Salad with Tomatoes, Mushrooms and Chickpea Patties

Ingredients

• 250 g chickpea flour
• 1 tsp salt
• 2 tbsp finely chopped thyme
• 200 g mushrooms
• 200 g cocktail tomatoes
• 1 large red onion
• 150 g radishes
• 40 g pine nuts
• 2 tbsp sesame seeds
• 250 g lamb's lettuce
• 3 tbsp olive oil
• 1 tbsp hemp oil
• 1 tbsp Medium-hot mustard
• 3 tbsp white balsamic vinegar
• 3 tbsp yogurt
• Pepper (from the grinder)
• 2 tbsp peanut oil

Instructions

1. 1.

   Mix the flour and salt in a pot. Gradually pour in 750 ml cold water while stirring. Bring to a boil, then reduce heat and let the mixture thicken until almost firm, stirring occasionally and folding in thyme. Spread the batter about 1 cm thick onto a parchment-lined baking sheet and allow it to set fully. Cut into roughly 5x4 cm squares.

2. 2.

   Clean the mushrooms and slice them thinly. Wash the tomatoes, halve them, remove stems, and cut into wedges. Peel the onion and slice into thin rings. Clean, wash, and thinly slice the radishes. Toast pine nuts and sesame seeds in a dry pan until golden brown and fragrant.

3. 3.

   Wash, rinse, and pat the salad dry. Whisk olive oil with mustard, vinegar, yogurt, salt, and pepper for the dressing and taste. Heat peanut oil in a pan and fry the nuggets, turning them for about 8 minutes until golden yellow. Arrange all salad components on plates, sprinkle with nuts and seeds, drizzle dressing over, and add chickpea patties on top.