Kale and Pea Socca with Yoghurt Tahini Dressing

Ingredients:

Socca

1 cup besan (chickpea) flour

1 tsp sea salt flakes

1 tsp ground cumin

1 tbsp extra virgin olive oil

1 cup water

¾ cup peas (fresh or frozen)

1 cup kale leaves, finely sliced

2 tbsp coriander leaves, finely sliced

2 tbsp mint leaves, finely sliced

1 spring onion, finely sliced

1 tsp lemon zest

Yoghurt Tahini Dressing

½ cup plain Greek yoghurt

1 tbsp tahini

1 tbsp lemon juice

Pinch sea salt and cracked pepper

To Garnish

Fresh coriander

Mint

Peas

Extra olive oil to fry

Method:

Place besan flour, salt and cumin in a bowl and stir to combine. Create a well in the centre of the dry ingredients, add oil and water and whisk to combine and make a smooth batter. Add all remaining ingredients and stir to combine.

Heat a non stick frypan over medium heat. Add 1 tablespoon of olive oil and then in batches cook socca by frying for a few minutes on each side until golden and crisp.

Whisk together yoghurt tahini dressing ingredients in a bowl. To serve, top each socca with dressing and garnish with extra herbs and peas.