There are plenty of ways that you can make vegan socca, but we opted to go the traditional way and top it with a fresh green salsa.

SERVES 6–8 // COOKING TIME 50 min

INGREDIENTS
For the vegan socca
2 cups chickpea flour
Salt and black pepper
2 tsp origanum
½ tsp paprika
½ tsp garlic powder
2 cups warm water
2 tbsp olive oil
For the green salsa
1 cup chopped green tomatoes
1 garlic clove, grated
4 tbsp white-wine vinegar
4 tbsp olive oil
Salt and black pepper
Handful basil, chopped
Handful pea shoots
Handful mint, chopped
Handful micro herbs
3 tbsp chopped almonds, toasted
1 medium cucumber, ribboned, to garnish

METHOD
For the vegan socca
1. Preheat oven to 200°C.
2. Mix all the dry ingredients together. Whisking continuously, gradually add in the warm water and mix until smooth. Allow to rest for about 30 minutes.
3. Drizzle half the oil in a 20 × 30 cm oven tray and place in the oven for about 5 minutes to heat the oil.
4. Pour the socca mixture into the hot tray and bake for 10 minutes. Brush the top with the remaining oil and cook for another 5–10 minutes, until the edges are crisp.
5. Remove from the tray and leave to cool on a wire wrack.
For the green salsa
1. Mix all the ingredients together and allow to stand for 15 minutes for the flavours to develop.
2. To assemble, spoon the salsa on to the socca and garnish with cucumber ribbons. Cut into slices and eat immediately.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

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