Nectarine Salsa on Mini Injera Pancakes

Ingredients

For 4 servings

• 2 piece ripe nectarines, finely diced
• 1 piece red bell pepper, finely diced
• 1 piece small red onion, finely diced
• 1 piece jalapeño, seeded and minced
• 30 g lemon juice
• 20 g honey
• 60 g fresh coriander, chopped
• 120 g teff flour
• 480 g water
• 3 g salt
• Cooking spray
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Combine the nectarines, pepper, onion, jalapeño, lemon juice, honey, coriander and seasoning and chill for an hour.

2. 2

   Whisk the teff flour, water and salt into a smooth batter and rest for 10–15 minutes.

3. 3

   Heat a mini-pancake pan over medium heat and lightly grease.

4. 4

   Cook small pancakes for about 2 minutes, until the edges lift, then flip and cook for 1–2 minutes more.

5. 5

   Top each pancake with a spoonful of the nectarine salsa and serve at once.