socca pancakes with char-grilled asparagus

Socca pancakes with char-grilled asparagus, tomato and herbs.

12 spears asparagus
2 tbsp extra virgin olive oil

For the Tomato and Herbs:
150 g organic tomatoes, finely chopped
6 black olives, de-stoned, finely chopped
1 shallot, finely chopped
juice of ½ lemon
40 ml extra virgin olive oil
1 clove garlic, finely chopped
1 tbsp mixed fresh herbs (I used basil, oregano and flat leaf parsley)

For the Socca Pancakes:
90 g gram (chickpea) flour
40 ml extra virgin olive oil
200 ml cold water
Pinch sea salt
1 additional tbsp extra virgin olive oil, for frying

View the full recipe at The Circus Gardener’s Kitchen →