Kale and Pea Socca with Yoghurt Tahini Dressing
  • Chef: Helen Tzouganatos 
  • Serves: 2-3 people
  • Time: 25 minutes 



  • 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 


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.