INGREDIENTS (8-10 pancakes)

• 1 zucchini (300 g)
• 2 medium eggs
• 60 g shredded mozzarella
• 60 g oat flour
• 1 teaspoon baking powder or raising agent (6 g)
• Extra virgin olive oil
• Salt
• Oregano

PREPARATION

• Grate the zucchini, washed thoroughly and with the skin on. Transfer to a colander and drain the liquid well, pressing with a spoon to help.
• Place the drained zucchini in a bowl, add the eggs, mozzarella, half of the flour, yeast and a pinch of salt and oregano. Stir well and add the rest of the flour if necessary.
• On a non-stick griddle, brush with olive oil, and place a spoonful of dough for each pancake, shaping them with a spoon. Depending on the size, about 8-10 pancakes can be cooked.
• Brown the pancakes for 2-3 minutes on each side until cooked through.

INGREDIENTS (4 diners)

• 1 large avocado or 2 small avocados
• 1 large peeled cucumber or 2 small ones
• 50 g fresh spinach
• 1 small spring onion
• Juice of 1 lemon
• 1 small garlic clove
• 350 ml water
• Salt to taste
• 30 ml extra virgin olive oil
• Toppings: cherry tomatoes, sweetcorn, pickled onion, sesame, chopped parsley (optional)

PREPARATION:

• Place the avocado pulp, peeled and chopped cucumbers, spinach, peeled and quartered onion, lemon juice, garlic clove, water and salt to taste in a blender. Blend until homogeneous and very smooth.
• Add the oil in a trickle while continuing to grind until it
  emulsifies. Add salt and lemon juice if necessary.
• Serve chilled with toppings of your choice.