Kale and pea socca with yoghurt tahini dressing

A thin and crispy pancake-like dish from the Ligurian coast is naturally gluten-free. Here's it's dressed with a minty, rich tahini sauce.

• serves

  2-3

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Stream free On Demand

Episode 10

episode • Loving Gluten Free • 

cooking • 

24m

G

episode • Loving Gluten Free • 

cooking • 

24m

G

Ingredients

Socca

• 120 g (1 cup) besan (chickpea) flour
• 1 tsp sea salt flakes
• 1 tsp ground cumin
• 1 tbsp extra virgin olive oil, plus extra, for pan-frying
• 140 g (¾ cup) fresh or frozen peas
• 1 cup thinly sliced kale leaves
• 2 tbsp thinly sliced coriander leaves
• 2 tbsp thinly sliced mint leaves
• 1 spring onion, thinly sliced
• 1 tsp lemon zest

Yoghurt tahini dressing

• 125 g (½ cup) plain Greek yoghurt
• 1 tbsp tahini
• 1 tbsp lemon juice
• pinch sea salt and freshly ground black pepper

To garnish 

• coriander and mint sprigs 
• cooked peas

Instructions

1. For the socca, place the besan flour, salt and cumin in a bowl and stir to combine. Create a well in the centre then add the oil and 250 ml (1 cup) water and whisk to make a smooth batter. Add all the remaining ingredients and stir to combine.

2. Heat 1 tablespoon of extra oil in a non-stick frying pan over medium heat. When hot, pour one third of the batter into the pan and cook for a few minutes on each side or until golden and crisp. Repeat with the remaining batter to make 3 socca.

3. For the yoghurt tahini dressing, whisk all the ingredients together in a bowl.

4. To serve, top each socca with dressing and garnish with the extra herbs and peas.

Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 10

episode • Loving Gluten Free • 

cooking • 

24m

G

episode • Loving Gluten Free • 

cooking • 

24m

G