ROASTED ONION SOCCA WITH CHILLI YO­GHURT

PREP + COOK TIME 40 MIN­UTES SERVES 8

The Australian Women’s Weekly Food Magazine - - Food In A Flash -

1 medium brown onion (150g)

½ cup (125ml) olive oil

1½ cups (180g) chick­pea flour 1 tea­spoon salt flakes

1¼ cups (310ml) luke­warm water 2 tea­spoons chopped fresh rose­mary 1 ta­ble­spoon small fresh rose­mary

sprigs

¼ cup (20g) finely grated parme­san

CHILLI YO­GHURT

½ cup (140g) greek-style yo­ghurt 1 tea­spoon raw honey

1 ta­ble­spoon coarsely chopped fresh

flat-leaf pars­ley

¼ tea­spoon chilli flakes

1 Pre­heat oven to 200°C/180°C fan. Line an oven tray with bak­ing pa­per.

2 Cut onion into eight wedges; sep­a­rate lay­ers. Place onion in a medium bowl with 1 ta­ble­spoon of the oil; toss to coat. Sea­son. Place onion on tray; bake for 20 min­utes or un­til browned. 3 Place chick­pea flour, salt, the water, chopped rose­mary and ¼ cup of the re­main­ing olive oil in a medium bowl; whisk un­til smooth. Sea­son with cracked black pep­per. Set aside for 5 min­utes.

4 Make chilli yo­ghurt.

5 In­crease oven to 250°C/230°C fan. Heat a large heavy-based oven­proof fry­ing pan over medium-high heat. Add re­main­ing oil, heat for a few sec­onds, pour in bat­ter, top with onion and rose­mary sprigs. Cook for 1 minute; trans­fer to oven, bake for 10 min­utes or un­til golden and socca pulls away from the side of the pan.

6 Serve socca cut into wedges, topped with grated parme­san and chilli yo­ghurt.

CHILLI YO­GHURT

Com­bine in­gre­di­ents in a small bowl.

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