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How to make Socca with brie and summer herb salad

Yield = 8
Prep time: 3:25
Cook time: 0:20
Total time: 3:45

Ingredients

  • 140g (3/4 cup) chickpea flour (besan)
  • 1/2 teaspoon sea salt
  • 250ml (1 cup) cold water
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 bunch asparagus, trimmed, halved
  • 235g (1 1/2 cups) frozen broad beans
  • 150g President Double Brie, or vegetarian Brie, sliced
  • 1 tablespoon red wine vinegar
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh dill sprigs
  • 1 lemon, zested

Method

  • Step 1 Combine the flour and salt in a bowl. Make a well in the centre. Whisk in the water. Whisk in 1 tbs of the oil until smooth. Set aside at room temperature for 3 hours.
  • Step 2 Meanwhile, place the asparagus in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Refresh under cold running water and pat dry. Place the beans in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Refresh under cold running water. Peel the broad beans.
  • Step 3 Preheat oven to 240C/220C fan forced. Heat 1 tbs remaining oil in a 21cm (base measurement) non-stick ovenproof frying pan over medium-high heat. Add half the batter to pan, covering entire surface of pan. Cook for 1-2 minutes or until golden. Use a spatula to carefully turn. Cook for 1 minute. Remove from heat and top with half the brie and half the asparagus.
  • Step 4 Bake for 5 minutes or until the cheese melts and pancake is cooked through. Transfer to a plate. Season with freshly ground black pepper. Repeat with remaining oil, batter, cheese and asparagus to make 2 socca.
  • Step 5 Whisk the vinegar and remaining oil in a small bowl. Season. Add the broad beans, basil, dill and lemon zest. Gently toss to combine. Place on top of socca. Slice each socca into 4 wedges. Serve immediately.