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
font-size: 10pt;">§ Zest
and juice of 1/2 lemon
For the summer salad:
Instructions
§ 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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