Make this impressive starter for your next dinner party. It is a budget-friendly and gluten-free recipe.
- 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.
- 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.
- 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.
- 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.
- 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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set