Daura Damm Beer & Chickpea Pancakes With Roasted Vegetables & Coriander Pesto

Method

• Pre heat the oven to 220°C, fan 190°C, gas 7
• Cut into chunks of a similar size so that they cook evenly.
• Spread out all the vegetables onto a large roasting dish.
• Add the whole, unpeeled cloves of garlic. Then add the olive oil and turn the vegetables to coat them.
• Roast for about 30-40 minutes, until beginning to colour at the edges (not soggy.) Turn the vegetables over half way through and to let the steam out of the oven.
• Remove the tray from the oven and season with pepper. When cool, squeeze the roasted garlic from the skins, chop and mix back into the roasted vegetables.
• Strain well keeping the roasted vegetable oil.
• Place the pine nuts on a tray and bake until lightly browned, but not burnt. Then cool.
• This will increase their flavour.
• Place the shallots, garlic, pepper, coriander, cheese, chilli and salt into a food processor.
• Mix the roasted veg oil with the sunflower oil then add half the oil and blitz until fairly smooth,
• Gradually add the oil until you have a thickish sauce, add more or less oil until you get the right consistency.
• Spoon into a bowl, taste and adjust with salt and pepper, sometimes a squeeze or two of lemon brings out the flavour.
• Mix the chickpea flour with the egg, beer and chives to a smooth batter.
• Heat the oil in a medium sized non-stick frying pan.
• Add a good ladle of batter and swirl around the pan covering completely.
• Return the pan to the heat and cook until small bubble appear on top, say 2-3 minutes.
• Flip over and cook for a further minute or so.
• Repeat until all mixture has been used.
• Serve the pancakes warm, topped with roasted veg tossed in the coriander pesto.