SOCCA FLATBREAD WITH ZUCCHINI RIBBON SALAD
RECIPE TYPE
Vegan, Vegetarian
SERVES
6 to 8
Prep Time: 15 min
Cook Time: 15 min
Rest Time: 30 min
Ingredients
Socca Flatbread:
1 1/3 cups Longo’s Chickpea Flour
1 1/3 cups water
4 tbsp Longo’s Extra Virgin Olive Oil, divided
2 large cloves garlic, grated 1/2 tsp salt
1/4 tsp Longo’s Essentials Dried Oregano
Longo’s Pine Nuts, toasted (optional)
Zucchini Ribbon Salad: 1 medium zucchini
2 tbsp each slivered Longo’s Sundried Black Olives and Longo’s Curato Julienne Sundried Tomatoes
1 tbsp Longo’s Extra Virgin Olive Oil 2 tsp lemon juice
2 tbsp chopped fresh parsley
1/4 tsp each salt and pepper
Directions
Zucchini Salad: Halve zucchini lengthwise. Use a vegetable peeler to shave thin slices of zucchini. Toss zucchini with olives, sundried tomatoes, olive oil, lemon and parsley. Season with salt and pepper; set aside until ready to serve.
Socca Flatbread: Whisk chickpea flour with water, 3 tbsp olive oil, garlic, salt and oregano. Let stand for 30 minutes.
Preheat broiler to 500°F and place rack in upper but not topmost rack position. Preheat a 12-inch cast iron skillet in the oven for 7 minutes or until very hot.
Carefully remove skillet to a heatproof surface; working quickly, brush pan all over with remaining 1 tbsp oil and pour in batter. Transfer pan to broiler and cook for 8 to 10 minutes or until top is blistered and browned.
Cut socca into wedges and serve warm, topped with salad and pine nuts, if using.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 5g | Fibre 3g |
Fat 14g | Sugar 4g |
Carbs 14g | Sodium 460mg |
