The perfect lunch is quick to make, satisfying to eat and tastes even better after a day or two. This farinata ticks all of those boxes. It’s loaded with vitamin C and vitamin E-rich romesco sauce as well as herb-infused mushrooms – a rich source of vitamin D. This recipe calls for wild mushrooms (stocked in most big supermarkets), but if you can’t find any, try oyster or shiitake. You could even buy a range of different types – mixing more exotic, expensive shrooms with cheaper variations like chestnut and button. 

In addition to their vitamin D content (a vitamin we can’t get enough of this time of year and is linked to immune health), mushrooms are rich in beta-glucan, a soluble dietary fibre linked to improving cholesterol, regulating blood sugar and reducing the risk of type 2 diabetes. They also contain B vitamins, copper and potassium. 

Elsewhere, this farinata is made with protein-packed chickpea flour and olive oil – making it a super-easy, value-added carb to add to your routine. 

For the mushrooms:

• 1 packet of wild mushrooms
• 1 tbsp rapeseed oil
• A few stems of dill, chopped
• A small handful of parsley, chopped
• 2 tbsp flaked almonds, toasted on a pan for 1-2 minutes

For the farinata:

• 150g gram flour (chickpea flour)
• 250ml lukewarm water
• 3 tbsp olive oil
• Salt and cracked black pepper

For the romesco sauce:

• 1 whole red pepper
• 2 garlic cloves, roasted whole in their skins and then squeezed out when cooled
• 50g blanched white almonds
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• A pinch of salt and pepper

1. Preheat your oven to 200°C.

2. Put your whole pepper on a baking tray and roast in the oven for 25 minutes. When roasted, set aside to cool.

3. To make the farinata batter, put the gram flour, chopped rosemary, water, a teaspoon of salt, a generous grind of black pepper and half of the oil in a large mixing bowl. Whisk until well combined then set aside to thicken for 20 minutes.

4. Cook the mushrooms by adding a spoon of rapeseed oil into a pan on medium to high heat and then frying for 3-5 minutes until golden and slightly crispy.

5. To make the romesco sauce, chop the pepper in half and de-seed it. Then, add the pepper to a blender with the rest of the ingredients and blitz until smooth.

6. Heat an oven-safe, heavy-based pan in the oven for five minutes. Once it’s hot, coat the base and sides with the remaining olive oil. Whisk the batter then pour into the pan. Place under the grill for 10-15 minutes until golden brown.

7. Take the farinata out and spread the romesco evenly over it. Then add your mushrooms, herbs and flaked almonds. Finish with a sprinkling of salt and pepper and a drizzle of olive oil and serve!

Images and recipe courtesy of Detox Kitchen