Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Spring vegetables topped chickpea socca with green goddess dressing

European 10 Mins Prep · 35 Mins Cook

In a medium-sized mixing bowl, combine the gram flour, water, butter, salt, pepper and cumin until a smooth batter forms. Allow the mixture to rest for at least 30 minutes.
Meanwhile, in a blender or food processor, blitz together the yoghurt, mayonnaise, fresh herbs, lemon juice, garlic, salt and pepper until creamy. Set aside.
Wash and slice the courgettes into rounds.
Place a non-stick pan over a medium heat. Generously spray with Lurpak Roasting Spray. Add the courgette to the pan and season with salt. Cook until golden and tender, approx. 2-3 minutes per side. Set aside.
Preheat the oven to 220°C, gas mark 8. Place a cast-iron pan over a medium-high heat then grease with Lurpak Roasting Spray.
Pour the batter into the pan and bake for 15-20 minutes until set. During the last 5 minutes of baking, remove the socca from the oven and spray the surface generously with Lurpak Roasting Spray for a golden finish.
Return to the oven for an additional 5 minutes until the socca is crisp around the edges and golden. Once baked, carefully transfer the socca from the pan to a serving plate using a spatula.
Top with the green goddess dressing, courgette rounds, microgreens, edible flowers and roasted seeds. Serve with lemon wedges on the side.