ROASTED ONION SOCCA WITH CHILLI YOGHURT
PREP + COOK TIME 40 MINUTES SERVES 8
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
¼ cup (20g) finely grated parmesan
½ cup (140g) greek-style yoghurt 1 teaspoon raw honey
1 tablespoon coarsely chopped fresh
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.
Combine ingredients in a small bowl.