Ingredients (1serving):

• 1 duck’s egg
• 3 tablespoons canola oil
• 3 tablespoons water
• 1 tablespoon gluten-free all purpose baking flour
• 1 tablespoon red lentils flour (GF)
• 1 bunch baby beetroot leaves (without stems)
• 1 tomato, sliced
• 1 tablespoon ground
• dried tomato spice (GF)
• 1 teaspoon Nigella seeds (GF)
• 1 bunch fresh chives, snipped
• sea salt
• freshly ground blach pepper (GF)

Scenario:

Beat the egg with a whisk or a mixer, add sieved flours and mix well. Add the remaining liquid components – water and 2 tablespoons canola oil, stir until smooth. Set aside.

Prepare vegetables. Put a large frying pan on a medium heat. Add 1 tablespoon canola oil and a chopped tomato. Fry gently for a minute. Add young beet leaves and mix together with a spoon. Fry for about 2minutes. Season with salt, pepper, ground dried tomatoes and Nigella seeds. Pour the dough into the pan and shake it vigorously to combine with the remaining ingredients. Fry, covered, about 3 minutes on each side. Garnish with chives. Serve warm.

GF – make sure the ingredient doesn’t contain traces of gluten!