A hearty Easter lunch dish made rich and silky Lurpak butter
| Created by | Spinneys |
| Prep time | 10 minutes |
| Resting Time | 30 minutes+ |
| Cook time | 35 minutes |
| Serves | 4 |
| Cuisine | European |
| Special Occasion | Easter |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 296 |
| Fat | 18.3g |
| Saturates | 9.1g |
| Protein | 11.1g |
| Carbs | 24.6g |
| Sugars | 5.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn 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.
