Grilled Vegetables

Yields1 Serving
Socca
 1 cup chickpea flour
 1 cup water
 1 tsp salt
 ½ tsp ground cumin
 2 tbsp Olive Black
Grilled vegetables
 1 broccoli
 1 cauliflower
 2 tbsp Olive Black
 salt/pepper
To serve
1

Mix together the flour, water, salt, cumin, and Olive Black.

2

Let the batter rest at least 1-2 hours, covered, at room temperature.

3

Meanwhile make the grilled vegetables. Chop the cauliflower and broccoli, add Olive Black and salt/pepper and bake at 180 degrees Celsius for 25 min or until it is browned.

4

To cook the socca, on medium heat add Olive Black and pour the batter into a pan.

5

Make small soccas and cook on both sides 2 mins.

6

Slide the socca out of the pan onto a plate and serve with seasonal vegetables, hummus with a drizzle of Olive Black, salt and pepper.

Ingredients

Socca
 1 cup chickpea flour
 1 cup water
 1 tsp salt
 ½ tsp ground cumin
 2 tbsp Olive Black
Grilled vegetables
 1 broccoli
 1 cauliflower
 2 tbsp Olive Black
 salt/pepper
To serve

Directions

1

Mix together the flour, water, salt, cumin, and Olive Black.

2

Let the batter rest at least 1-2 hours, covered, at room temperature.

3

Meanwhile make the grilled vegetables. Chop the cauliflower and broccoli, add Olive Black and salt/pepper and bake at 180 degrees Celsius for 25 min or until it is browned.

4

To cook the socca, on medium heat add Olive Black and pour the batter into a pan.

5

Make small soccas and cook on both sides 2 mins.

6

Slide the socca out of the pan onto a plate and serve with seasonal vegetables, hummus with a drizzle of Olive Black, salt and pepper.

Grilled Vegetables

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