Made With
2 cups Alternative Dairy Co. Almond Milk
1 ¼ cups plain flour
60g fresh rocket
1 cup flat leaf parsley
2 tablespoons olive oil
¾ teaspoon baking powder
½ teaspoon garlic powder
½ teaspoon salt
1 tablespoon olive oil, extra for cooking
Toppings:
1 tablespoon oil
3 medium zucchini, sliced into ribbons
1 ½ cup frozen peas, defrosted
150g fresh ricotta or vegan ricotta
1 ½ cups rocket
¼ cup fresh mint
¼ cup chopped pistachios