• Chef: Helen Tzouganatos 
• Serves: 2-3 people
• Time: 25 minutes 

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 frying pan 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.