Chickpeas Panelle, Beetroot and Stracciatella

With the help of a whisk, mix the chickpea flour, water and extra virgin olive oil with some salt and pepper.

Lay some baking paper on a gastronome tray and pour the chickpea flour mix onto it reaching a height of around 15 millimetres.

Bake in a pre-heated oven at 190 degrees for about 15 minutes.

In the meantime, mix the stracciatella gently with a little olive oil and pepper.

Once the chickpea flour cake has set, take it out from the oven and let it cool down.

Cut the chickpea cake into the desired shape and store in the fridge until needed.

For service, fry the chickpea cakes in oil at around 180 degrees until golden brown (approx. 3-4 minutes)

Transfer in to a plate, add a generous spoon of the stracciatella, a generous spoon of the Wattie's Sliced Beetroot and finish by decorating with chopped up toasted pistachios and mint leaves.