Summer Socca

Summer Socca

This summer socca is served with fresh summer veggies drizzled with a tangy lemon basil dressing.

§  Prep Time: 15 minutes

§  Cook Time: 30 minutes

§  Total Time: 45 minutes

§  Yield: 2 servings

Ingredients

For the socca:

§  1 cup chickpea flour (or garbanzo bean flour)

§  1 cup water

§  2 tablespoons olive oil

§  1/2 teaspoon garlic powder

§  1/4 teaspoon fine sea salt

For the lemon basil yogurt dressing:

§  6 ounces plain yogurt (I used almond milk yogurt)

§  7 fresh basil leaves, finely chopped

§  Zest and juice of 1/2 lemon

§  Pinch of fine sea salt

For the summer salad:

§  1 tablespoon extra virgin olive oil

§  1/2 red onion, finely chopped

§  1 small zucchini, diced

§  1 pint cherry tomatoes

§  1 cup corn kernels (about 6 ounces)

§  8 ounces mixed greens

§  1 avocado, diced

Instructions

1.       Preheat the oven to 450°F with a 10-inch cast iron skillet inside.

2.       In a blender (or a large bowl) combine the chickpea flour, water, olive oil, garlic powder, and salt. Blend (or whisk by hand) until smooth, scraping down the sides to incorporate all of the flour in between blending. Set aside and allow to rest for about 10 minutes.

3.       In a small bowl, whisk together the ingredients for the dressing, then refrigerate until ready to serve.

4.       Using an oven mitt, remove the skillet from the preheated oven and set on a heat safe surface. Grease the skillet with olive oil then pour the batter into the skillet. Using your hand (with an oven mitt), tilt the skillet from side to side until the batter spreads out to the edges. Transfer back to the oven to bake for 10-12 minutes, until light golden brown on the edges. Set the oven to broil for 2-3 minutes and cook until the top gets golden and crisp. Remove from the oven and set aside to cool.

5.       While the socca is baking, make the summer salad. Warm one tablespoon of olive oil in a skillet over medium heat. Add the onion and zucchini then cook for about 3 minutes. Next add the tomatoes, cover and cook for about 5-7 minutes, until the tomatoes begin to burst. Add the corn, stir together, and remove from heat.

6.       Top the mixed greens with cooked vegetables, avocado and dressing. Serve with warm socca and enjoy!

                       

Source  https://ohmyveggies.com

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