Socca and Chunky Salad

Fast & Plenty with Chef Cynthia Louise with

The textures and flavors of socca can only be described as earthy and crunchy. Top it off with salad and any vegan cheese or mayo for a delicious meal!

Serves: 4

Ingredients

(use organic ingredients where possible)

FOR THE SOCCA

• 1½ cups besan flour
• 1 tbsp shiro miso
• 1 tbsp olive oil
• 1½ cup water
• Salt
• Black Pepper

FOR THE TOPPING

• 2 radishes
• 1 handful fresh dill leaves
• 6 cherry tomatoes
• 1 handful rocket
• 1 handful coriander leaves
• shallots
• 1 cup cos lettuce leaves
• ½ avocado
• Hemp seeds (optional)
• Vegan mayo (optional)

Directions

1. To prepare the socca, whisk together all the ingredients to make a smooth batter.
2. Leave the batter to rest overnight in the fridge.
3. The next day, to cook your batter, heat a pan and add coconut oil.
4. Pour in ⅓ cup of the batter and cook until bubbles start appearing on the top and the sides become crispy.
5. Flip and cook on another side until brown.
6. Repeat the same with the remaining batter. 
7. To prepare the toppings, mix together all the ingredients except the vegan mayo and hemp seeds. 
8. Top the socca pancakes with the salad, drizzle with the mayo, and sprinkle with the seeds.