Spring Buckwheat Galette With Asparagus, Mushroom & Spinach In Wild Garlic Sauce With Dressed Salad

Method

1. Take out two large frying pans (one for the vegetables and one for the pancakes, for which we highly recommend a non-stick pan).
2. (Optional) Blend half of the baby spinach into the wild garlic sauce until smooth to create a vibrant green sauce like the picture. Set aside. Remove the woody ends from the asparagus and cut into 3-4 pieces. Thinly slice the chestnut mushrooms. Heat a drizzle of olive oil in one frying pan over medium heat. Add the hazelnuts to toast for 2-3 minutes, then remove and set aside. Add the mushrooms and cook for 5 minutes, then add the asparagus and cook for a further 5 minutes. Finally, add the remaining spinach leaves and cook for 2 more minutes, until wilted. Season with salt and pepper.
3. In a mixing bowl or jug, combine the galette batter with 240ml of water (double for 4 portions) and 2 teaspoons of neutral oil. Whisk until smooth and free of lumps. If you have some to hand, add a dash of lemon juice or vinegar to help activate the baking powder in the batter mix.
4. Use a second frying pan (a non-stick pan is highly recommended) for the pancakes. Place over medium heat and add a drizzle of oil to coat the base. Pour in half of the galette batter and swirl to spread it thinly and evenly. Cook for 2-3 minutes on each side, until cooked through and dry to the touch but not crispy. You can slide the pancake off onto a plate or chopping board and then turn the pan upside down onto the plate to help you flip it. Repeat with the second pancake.
5. To serve, spread a couple of spoonfuls of the wild garlic sauce over each galette and top with the mushrooms , asparagus , and spinach . Fold the edges towards the centre to form a square (optional). Drizzle over the remaining sauce and season with salt and freshly ground pepper. Serve with a mixed leaf salad dressed with French vinaigrette and scattered with toasted hazelnuts . Enjoy!