Kimchi and Black Bean Tostadas
[Vegan]

For the Tostadas:

1. In a glass bowl, whisk together the chickpea flour with 50ml (scant 1/4 cup) of water until smooth and leave to ferment overnight.
2. This step is not essential but makes the batter more exciting.

For the CBD Slaw:

1. Pour the dressing over the grated roots and set aside to marinate while you prepare the rest of the dish.

For the Black Beans:

1. Drain the black beans, then place them in a bowl with the lime juice, zest and salt and stir. Then add the avocado and coriander and lightly crush everything with a fork.

For the Tostadas:

1. When the chickpea batter is fermented, fold in the kimchi, without the brine, and add the buckwheat flour. The buckwheat flour will bind the dough together into a firmer dough that is easy to roll out and work with. If the dough is sticky add more buckwheat flour until you have something the consistency of pastry dough.
2. Flour a clean work surface and roll the dough out to 2mm (1/8in) thick and then use a pastry cutter to create 7–10cm (3–4in) rounds. Repeat until you have the number of tostadas you need. The remaining dough can be kept in a sealed container in the fridge.
3. Heat a large frying pan with half of the olive oil and add the rolled tostadas, making sure to spread it into little round pancake shapes. Fry for 2–3 minutes on each side until golden, then repeat with the batter and oil until the batter is used up.

For the Buttered Corn:

1. Heat a small frying pan and melt the butter. Add the corn and fry with the salt and chilli until golden – about 3–4 minutes.
2. Remove from the heat and prepare to serve.
3. Once cooked, place the crispy tostadas onto your plate and top with black beans, buttered corn and CBD slaw, then finish with a squeeze of lime and some sprouts or leaves to garnish.