Ingredients

1/2 cup Chickpea flour

3 tablespoons plus 4 tablesspoons olive oil

kosher salt

1/2 medium red onion thinly sliced

4 garlic cloves , smashed

1 cup brussels sprouts thinly sliced

kale , ribs and stem removed thinly sliced

2 tsp hot sauce, plus more for serving

4 sharp cheadar coarsely green

plain yougourt

Method

Preheat oven to 350/c . Whish chickpeas flour and 1/2 cup plus 2 tablespoon cold water in a small bowl. Whisk 1 tablespoon oil and a pinch of salt . let sit at least 10minutes and up to 1 hour to allow flour to hydrate . Meanwhile heat 2 tablespoons oil in a large non stick skillet over medium high . Add tossing occasionally until softened and lightly browned about 3 minutes . Add kale and cook tossing often until tender about 3 minutes . add 2 tablespoon hot sauce season with salt and toss well . Transfer to a medium bowl ; wipe out skillet. Swirl 1 tablespoon oil in skillet to coat , heat over medium high . pour 1/4 cup batter into center of skillet and swirl to form a thin until browned in spots about 3minutes . Reduce heat to medium add 1/4 cup water and cover . cook until tender about 2 minutes . Reduce het to low and uncover . Grate in garlic , add reserved shallot mixture . cook stairing, until vinegar is mostly evaporated about 15 seconds . Transfer to a bowl . Reserve skillet . Mix mayoneise and chilli sauce in a small bowl . Taste and add more chilli sauce if desired . Broil bread cut side up , in reserved skillet and lightly toasted about 1 minute (watch carefully). Remove from oven cut side up in reserved mayo mixture over . spoon brokkoli mixture on top , going all the way to the edges (Don’t be afraid to pile it on . Drape a slice of cheese over (Hear in half if needed). Broil watching carefully until cheese is bubbling and browned about 3 minutes . Season with pepper.

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