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
  of tart apples, cut in pieces