Socca with Vegetables and Greens
Gluten-Free, Dairy Free
These hearty pancakes that are traditionally from the South of France, make for a sophisticated and healthy light meal. However don’t stop there! You can use chickpea flour to make a variety of pancakes, sweet and savory, and top them with all manner of ingredients.
500g mixture of coarsley grated zucchini and carrot
¼ tsp fennel seeds
¼ tsp cumin seeds
¼ tsp coriander seeds
80g Naturalia chickpea flour
1 tbsp chopped fresh coriander
2 tbsp chopped fresh mint
3 tbsp chopped fresh zaatar
2 handfuls mixed greens
juice of 1 lemon
salt and pepper to taste
250g Jouzourna soy lebneh
3 tbsp The Good Thymes hot zaatar mix
Place the grated vegetables in a fine sieve and sprinkle with salt. Allow the water to drain from the vegetables for at least 15 minutes, squeezing them occasionally to encourage the water out.
Meanwhile, toast the spices in a frying pan over medium heat for about 3 minutes until they become fragrant. Remove and crush them to a powder using a spice mill or mortar and pestle.
In a bowl combine the spices, eggs, chickpea flour, herbs and drained vegetables. Stir well and season with ½ teaspoon of salt and ¼ teaspoon black pepper. Heat a heavy bottomed skillet and heat 2 tablespoons of olive oil before adding about 120ml of the batter and creating pancake shape. Cook for about 3 minutes before flipping (they should be a nice dark golden brown). Cook for a couple more minutes. Remove to a plate and repeat with remaining two soccas.
To serve, mix together lebneh and zaatar mix in a bowl until smooth and well combined. Add a pinch of salt if you think it needs it. Now place the mixed greens in a bowl, squeeze over the lemon juice, a drizzle of olive oil, salt and pepper. Place on socca on each plate, top with mixed greens and a large dollop of seasoned lebneh.
Enjoy the recipe!