SOCCA AND SALSA

This sounds like a new dance! These chickpea flour flatbreads, known as socca, are addictive.

Serves 4

• 262 calories per serving

• 2tbsp olive oil

• 2 red onions, thinly sliced into wedges

• 150g (5½oz) chickpea (gram) flour

• Low-calorie olive oil spray

• 1tsp finely chopped rosemary

For the salsa

• 4 tomatoes, cored and diced

• ½ a small red onion, finely chopped

• 1 small red chilli, finely chopped

• Zest of ½ a lemon

• 1tsp red wine vinegar

• 1tsp olive oil

• A small bunch of basil, finely chopped

• Freshly ground black pepper

Heat a tablespoon of the olive oil in a frying pan and add the red onions. Fry them over a medium heat for at least 10 minutes, or until they have softened and have started to caramelise. Set aside.

Put the chickpea flour in a bowl and whisk to remove any lumps. Gradually pour in 250ml of water and continue to whisk until you have a smooth batter that has the consistency of thick double cream. Stir the remaining olive oil in and whisk to emulsify. Set the batter aside.

To make the salsa, mix all the ingredients together in a bowl and season well with black pepper. You can cook 2 large socca, one after another, using a 25cm diameter non-stick pan, or 4 in a smaller pan. If you’re making 2 large ones, heat the pan and spritz with oil spray. Pour half the batter into the pan and swirl to cover the base. Sprinkle with half the red onions and half the rosemary, then cook over a medium heat for a few minutes, until browned and crisping round the edges. Flip the socca over to cook the other side or put the pan under a medium grill to finish the cooking. Transfer it to a board or a large plate. Repeat.

If you are cooking 4 socca, split the batter into 4 and proceed as above, using a quarter of the red onions and rosemary each time.

Cut the socca into wedges or serve whole, with the salsa on the side.