serves
2-4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
2-4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
Socca
- 1 cup (120 g) chickpea flour
- ½ tsp garlic powder
- ¾ tsp kosher salt
- 1 cup water
- 2 tbsp olive oil, divided
Green goddess greens
- ½ cup lightly packed parsley
- ½ cup lightly packed basil
- ¼ cup roughly chopped chives
- 2-3 tbsp tarragon
- 2 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 tsp Dijon mustard (see Note if making this as a vegan meal)
- ½ cup (120 g) silken tofu
- 1½ tbsp tahini
- 2-3 tbsp (40-60 ml) water, if needed
- Kosher salt
- Freshly ground black pepper
- 3-4 handfuls rocket (arugula)
- 2 green onions, thinly sliced
- 1 handful mixed herbs, roughly chopped
Resting time: 20-30 minutes.
Instructions
- Place a 23-25 cm (9-10 inch) cast iron skillet into your oven and heat the oven to 240°C (475°F).
- Whisk together the chickpea flour, garlic powder and salt in a large bowl. Add in the water and 3 teaspoons of olive oil and whisk to combine. Set aside for 20 to 30 minutes to hydrate the flour.
- Remove the hot skillet from the oven and add in the remaining 3 teaspoons of oil, swirling the pan to coat the bottom. Pour the batter into the pan and bake for 18 to 20 minutes or until well-browned around the edges.
- Meanwhile, prepare the greens. Add the parsley, basil, chives, tarragon, garlic, lemon zest, lemon juice, mustard, tofu and tahini to a food processor and blitz into a smooth sauce. If needed, add water, a few teaspoons at a time, to make a pourable dressing. Season to taste with salt and pepper.
- Turn the grill onto high and grill the socca for 1 to 2 minutes or until the top is lightly golden. Remove the socca from the pan, cut in half or into quarters and top each with some rocket (arugula) and herbs. Drizzle the dressing over the top and serve any extra dressing on the side.
Note
• Not all Dijon mustards are vegan. Use a vegan brand of Dijon (or a different type of vegan mustard) to make this a vegan meal.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
