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Socca with brie and summer herb salad
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Prep Time: 205 minutes
Cook Time: 20 minutes
Total Time: 225 minutes
Impress your guests with a budget-friendly, gluten-free starter for your dinner party.
Ingredients:
140g (3/4 cup) chickpea flour (besan)
1.20 gm sea salt
250ml (1 cup) cold water
80ml (1/3 cup) extra virgin olive oil
1bunchasparagus, trimmed, halved
235g (1 1/2 cups) frozen broad beans
150g President Double Brie, or vegetarian Brie, sliced
20.00 ml red wine vinegar
125.00 ml fresh basil leaves
125.00 ml fresh dill sprigs
1lemon, zested
Instructions:
In a bowl, mix together the flour and salt. Create a well in the center and whisk in the water followed by 1 tablespoon of oil until smooth. Allow the mixture to rest at room temperature for 3 hours.
Place the asparagus in a heatproof bowl and cover it with boiling water. Allow it to stand for 2 minutes, then drain and refresh under cold running water before patting dry. Repeat the same process for the beans, peeling the broad beans afterwards.
Preheat your oven to 240C/220C fan forced. Heat 1 tablespoon of oil in a 21cm non-stick ovenproof frying pan over medium-high heat. Pour in half of the batter to cover the entire surface. Cook until golden, then carefully flip with a spatula and cook for another minute. Remove from heat and add half of the brie and asparagus on top.
Bake until the cheese melts and pancake is cooked through, about 5 minutes. Transfer to a plate and season with freshly ground black pepper. Repeat with remaining ingredients to make 2 socca.
In a small bowl, combine vinegar, remaining oil, and season. Add broad beans, basil, dill, and lemon zest. Gently mix. Spoon mixture over socca, cut each into 4 wedges, and serve promptly.