Socca Topped With Greens
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • For the socca:
  • 1 cup chickpea flour
  • 1 cup water
  • 1 tsp dried rosemary
  • 1 tbsp olive oil (plus a little more for the pan)
  • For the greens:
  • 1 generous handful of rocket (arugula) or mixed greens- whatever you have to hand
  • 8-10 mixed marinated olives, pitted and roughly chopped
  • 2 tbsp sun dried tomatoes, chopped
  • 1 tsp olive oil
  • juice of half a small lemon
  • generous pinch of sea salt
  • a little freshly grated parmesan (optional)
Method
  1. You want to mix the socca batter at least half an hour before you want to eat it. Mix all the ingredients in a bowl, and chill in the fridge for at least half an hour
  2. While your batter is chilling, prepare your greens. Simply toss all the the ingredients in a bowl, and put in the fridge to chill until needed.
  3. Set your oven rack about 6 inches below your broiler, and turn on the broiler. Put a 10 inch skillet in the beneath the broiler to warm for a few minutes
  4. Carefully remove the skillet, and swirl a little olive oil in the bottom, enough to evenly coat, and then pour the socca batter into the skillet. Broil for about 3-5 minutes until the batter is cooked through and beginning to blister in places. Carefully remove and allow to cool for a few minutes before you top with your prepared greens
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/socca-topped-greens/