15 May “Cromlet” with Wilted Greens and Fennel and Olive Salad
On the adventure to find new seasonal recipes, sometimes one will hit on a truly incredible edible experience. The “Cromlet” with Wilted Greens and Fennel and Olive Salad” is one of those recipes. It truly is a Meditteranean recipe, with marinated olives, yoghurt and honey, as some of the ingredients of this vegetarian recipe. It is also a great autumn recipe. Fennel is in season now, and I believe the rainbow chard is also in season.
If you appreciate the experience of feasting on a flavour explosion on your plate, I would recommend this recipe. The different toppings for the “cromlet” are a taste sensation, and a beautiful combination of a nice range of different flavours.
The recipe has enough ingredients for two servings. I made the batter on day one and put it in the fridge overnight. It held up okay for day two. At first I thought it was a bit runny, but with a bit of a whisk, it was fine to be poured into the oiled pan. I also made the yoghurt sauce on day one. But I made the garlic, lemon chard, the oyster mushrooms and the fennel salad, fresh on both servings by simply cutting the ingredients in half on the first night.
It was a very easy recipe to make. Enjoyable to cook and delicious to eat. It comes highly recommended.
Shopping list
- Yoghurt sauce:
- 1/2 cup plain greek yoghurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- Kosher salt, freshly ground pepper
- Fennel and olive salad:
- 1/2 small fennel bulb, very thinly sliced
- 1/3 cup torn pitted marinated olives
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon honey
- Kosher salt, freshly ground pepper
- Cromlet and assembly:
- 1/4 cup cashew, almond, or hazelnut milk or water
- 1/4 cup chickpea flour
- 2 large eggs
- Seasoning mix of choice, optional (see note)
- Kosher salt, freshly ground pepper
- 3 tablespoons olive oil, divided
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon grated peeled ginger
- 1 bunch small hardy greens (such as kale, Swiss chard, or collard), ribs and stems removed, leaves torn
- 1 lemon wedge
- 4 ounces maitake or oyster mushrooms, torn into large pieces
- 1–2 teaspoons tamari soy sauce
- Sesame seeds (for serving)
Method:
The instructions and full recipe can be found here on Epicurious. Do yourself a flavour! (hehe) – knock yourself out!
One thing to be mindful of when planning your meal is that this meal does not have a great deal of protein in it. Although it is quite filling, you might need a snack later on in the evening. I ate two pieces of chicken Tikka after eating this cromlet, to add some more protein, which is helpful for satiation. But some cheese and crackers would probably suffice. Or a big glass of water! Alternatively, you could serve this cromlet as a special, or weekend lunch dish.
Enjoy!
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