SHREDDED VEGGIES RECIPES

Steps:

• Toss grated vegetable with big pinches of salt. Put it in a fine-mesh sieve and let drain, squeezing every so often so that the vegetable releases its water, for at least 15 minutes.
• Meanwhile, combine cumin, coriander and fennel seeds in a dry skillet over medium-low heat. Toast the spices, shaking the pan often, until fragrant but not burned, about 3 minutes. Using a mortar and pestle or a spice grinder, grind toasted spices to a powder.
• Whisk the eggs in a large bowl. Add drained vegetable, along with garlic, oregano, mint, cilantro, chickpea flour and toasted spices. Season with 1/2 teaspoon salt and a few grinds of black pepper, and mix well. If you are using winter squash, stir in cinnamon and ginger. (The pancake batter can be made up to 2 days ahead and stored, covered, in the fridge.)
• Melt butter in a large skillet, preferably cast iron, over medium heat. Spoon in two 1/2 cupfuls of the pancake batter. Use the back of your spoon or a spatula to flatten each to 1/2-inch thick. Cook, rotating the skillet for even browning, until pancakes are nicely browned, about 4 minutes. Flip, then cook the second side for another few minutes. Transfer pancakes to a plate. Repeat to make 2 more pancakes, adding butter to the skillet if needed.
• Season labneh or yogurt with salt to taste. Just before serving, toss greens with lemon juice, oil and salt and pepper. Top each pancake with a dollop of labneh or yogurt and a tangle of greens.

Steps:

• Put the vegetables in a colander and sprinkle lightly with salt. Leave to stand for 1 hour.
• Drain off the juice, pressing the vegetables to extract as much juice as possible. Discard the juice.
• Put the vegetables in a bowl.
• Dissolve the sugar in the hot water, add the vinegar and season with salt and pepper. Whisk in the oil and pour over the vegetables. Toss together and sprinkle over the fennel seeds.