Socca Topped With Greens

Easy and delicious socca topped with greens makes a quick, elegant and versatile meal!

For the socca:
1 cup chickpea flour
1 cup water
1 tsp dried rosemary
1 tbsp olive oil (plus a little more for the pan)

For the greens:
1 generous handful of rocket (arugula) or mixed greens- whatever you have to hand
8-10 mixed marinated olives, pitted and roughly chopped
2 tbsp sun dried tomatoes, chopped
1 tsp olive oil
juice of half a small lemon
generous pinch of sea salt
a little freshly grated Parmesan (optional)

View the full recipe at Emma’s Little Kitchen →