Skillet Potato Socca with Honey Mustard Spring Greens

Socca is a simple chickpea flour based flatbread that cooks under the broiler. Here I add skillet potatoes to the mix, and top it with a honey mustard spring greens salad that has chunks of avocado.

Skillet potato socca:
1 cup yukon potato, small dice
2/3 cup chickpea flour
2/3 cup filtered water
1 tablespoon quality EVOO (plus more for cooking the potato)
1/4 teaspoon fine sea salt
few dashes of black pepper

Honey mustard dressing:
1/4 cup pure cashew butter
1/4 cup grainy mustard
1/4 cup plain, unsweetened almond milk
1 large garlic clove
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup
2 tablespoons cold pressed flax oil (or EVOO)
1/4 teaspoon ground turmeric
1/4 teaspoon fine sea salt
few dashes of black pepper

To serve:
spring greens
pea shoots
diced avocado

View the full recipe at Faring Well →