Method

For the panelle, in a saucepan on low heat, season the chickpea flour with salt and freshly ground pepper. While whisking, add the water, a little at a time. Stirring continuously, bring to the boil. Simmer while continuing to stir until the mixture comes away from the sides of the saucepan, about 5 minutes. Add the 10g finely chopped parsley and adjust the seasoning. Pour the cooked mixture into a 25 x 20cm baking tray to about 0,5cm thickness. Allow to cool completely. Slice into rectangles or squares. In a large frying pan on medium-high heat, pour a drizzle of olive oil. When hot, pan-fry the panelle pieces until golden brown on both sides. Place on paper towel to absorb the excess oil.

For the marinated baby marrows, rinse and trim the baby marrows. Use a vegetable peeper to slice each baby marrow lengthways into ribbons. In a large bowl, combine the 1 tbsp. chopped Italian parsley with the remaining ingredients. Add the baby marrow ribbons and toss to coat. Cover and set aside to marinate for at least 30 minutes. Arrange the warm panelle on platters, pile the marinated baby marrow on top and serve immediately.