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Mediterranean Socca Salad | With Creamy Burrata & Arugula
(0)
15 min
Quick
Gurkerl Küche
Knusprig gebackene Socca trifft auf cremige Burrata, knackigen Rucola und süß-aromatische Kirschparadeiser. Ein perfekter mediterraner Hauptspeisensalat mit viel Protein aus dem Kichererbsenfladen.
Preparation method
Prepare batter & preheat oven
Whisk the chickpea flour with a pinch of fine salt and approx. 250 ml of lukewarm water in a bowl until smooth and free of lumps. Stir in 2 tbsp extra virgin olive oil and the finely chopped needles of fresh rosemary. Let the batter rest at room temperature for at least 15 minutes.
Preheat the oven thoroughly to 220 °C top/bottom heat (or grill setting) along with an ovenproof pan or a baking sheet.
Bake socca in the oven
Carefully remove the hot pan from the oven, brush with 1 tbsp extra virgin olive oil, and pour in the chickpea batter evenly (about 5 mm thick). Return to the hot oven immediately.
Chef's tip
The socca turns out especially crispy if you turn on the oven's grill function for the last 3 minutes.
Ingredients
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