THE HAIRY BIKERS’ SOCCA AND SALSA

FOR THE SOCCA

2 tbsp olive oil 2 red onions, sliced into thin wedges 150g chickpea (gram) flour 1 tsp finely chopped rosemary Low-cal oil spray or olive oil Sea salt and black pepper

FOR THE SALSA

4 tomatoes, cored and diced 1 small red onion, finely chopped 1 small red chilli, finely chopped Zest of a lemon 1 tsp red wine vinegar 1 tsp olive oil Small bunch of basil, finely chopped

1 Heat a tablespoon of oil in a frying pan and add red onions. Fry over a medium heat for 10 mins until softened and caramelising. Set aside. 2 Put the chickpea flour in a bowl with a large pinch of salt and whisk to remove any lumps. Gradually pour in 250ml of water and continue to whisk to a smooth batter. Stir in the rest of the olive oil and whisk to emulsify. Set batter aside. 3 To make the salsa, mix all the ingredients in a bowl and season well with salt and pepper. 4 You can make 2 large socca in a 25cm nonstick pan, or 4 in a smaller pan. If making 2 large, heat the pan and spritz with oil spray or rub a few drops of oil over the base with kitchen paper. Pour in half the batter and swirl to cover base. Sprinkle over half the onions and half the rosemary, then cook over a medium heat for a few minutes until crisping at the edges. Flip to cook the other side. Transfer to a plate. Repeat. 5 If you are cooking 4 socca, split the batter into 4 and proceed as above, using a quarter of the onions and rosemary each time. Cut the socca into wedges or serve whole with the salsa.

From The Hairy Dieters Go Veggie, published by Orion, out now in Trade Paperback and eBook £14.99/£7.99