Socca with brie and summer herb salad

Recipes / Vegetarian

Make this impressive starter for your next dinner party. It is a budget-friendly and gluten-free recipe.

Recipe «Socca with brie and summer herb salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 140g chickpea flour, 1/2 tsp sea salt, 250ml cold water, 80ml extra virgin olive oil, 1 bunch asparagus, trimmed, halved , 235g frozen broad beans, 150g President Double Brie, or vegetarian Brie, sliced, 1 tbsp red wine vinegar , 1/2 cup fresh basil leaves, 1/2 cup fresh dill sprigs, 1 lemon, zested.

Ingredients:

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

Instructions

  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.
  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.
  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.
  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.
  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.