3 oranges peeled, skinned and segmented
1 fennel bulb, trimmed and sliced paper thin
1 cup of chickpeas, rinsed, drained
½ red onion thinly sliced
3 tbsp chopped fresh dill
2 cups rocket leaves
1 tbsp white wine vinegar
1 tbsp orange juice
2 tbsp olive oil
Olive oil spray
200g of skinless salmon
FOR THE COCONUT CREPES
1/3 cup all-purpose flour
3 tbsp milk
1 large egg
1 tbsp unsalted butter, melted and cooled
¼ tsp salt
¼ cup lightly toasted flaked coconut
1 Begin by making the crepe batter. In a blender or food processor blend the flour with the milk, water, egg, butter and salt and pulse for about 5 seconds. Scrape down the sides and then blend again for another 20 seconds.
2 Transfer the mixture to a bowl, stir in the coconut, cover and allow to rest for an hour.
3 In the meantime, make the filling. Place the segmented oranges in a large bowl. Add the fennel, chickpeas, onion and toss to combine. Set aside.
4 Make the dressing by placing the vinegar, orange juice, and oil in a small jar. Season with salt and pepper. Secure the lid and shake to combine. Set aside.
5 Heat a 17cm non-stick frying pan over a moderate heat and brush with butter. Heat until hot but not smoking and then remove from the heat.
6 Stir the crepe batter and then add a ladle of it to the hot pan, tilting and rotating so that the batter covers the base of the pan in a thin layer.
7 Return the pan to the heat. Cook for about a minute, until it looks almost dry, then flip with a spatula and cook the other side. Transfer the crepe to a plate and repeat with the remaining batter. Plate your crepes.
8 Preheat your grill to medium-high. Cut the salmon lengthways into 8 pieces. Brush lightly with olive oil and season with salt and pepper.
9 Cook under the grill for 1 to 2 minutes on each side or until cooked to your liking. Flake into bite sized pieces.
10 Add the salmon to the rocket and orange mixture then drizzle with dressing.
11 Stuff the mixture into the crepes and serve.