Vegetable Tartlets with Chickpea Flour Crust

Vegetable Tartlets

• 150 g dried chickpeas
• 200 g red peppers cut in strips (approx. 1.5 cm)
• 60 g olive oil
• 170 g red onions cut in wedges (3-4 cm)
• 240 - 260 g water (see tip)
• 1 tsp fine sea salt
• 2 sprigs fresh rosemary leaves only
• olive oil for greasing

Mixed Salad

• 50 g sesame seeds
• 15 g fresh root ginger grated
• 1 orange finely grated zest of ½ and 40 g juice
• 40 g honey
• 40 g balsamic vinegar
• 80 g olive oil
• 1 tsp fine sea salt
• 100 g lamb's lettuce
• 150 g rocket leaves
• 200 g red radishes sliced
• 300 g Granny Smith apples cut in pieces
  or tart apples cut in pieces