GRILLED RADISH SOCCA

August 28, 2017 by Renee Tavoularis

Ingredients

For the SOCCA:

1 ½ cups chickpea (or gram) flour
1 ½ cups water
2 ½ tablespoons olive oil, divided
¼ teaspoon sea salt

For the RADISHES:

1 ½ cups radishes, finely chopped (about 1 small bunch)
¼ small red onion, sliced into thin half moons
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons mint, finely chopped
¼ teaspoon sea salt
1 tablespoon cilantro, finely chopped 

Instructions

Make the SOCCA

• In a medium bowl, whisk together the chickpea flour, water, oil and salt until a smooth batter forms. Set aside for 30 minutes.
• After 20 minutes of the batter resting, set the broiler to your oven on High.
• Place an oven safe 12-inch skillet in the broiler for 5 minutes.
• Remove from the broiler and add 1 tablespoon olive oil, swirling it around to ensure entire bottom is coated.
• Pour batter into the skillet and make sure it is evenly distributed.
• Place back under the broiler for 8-10 minutes or until lightly browned.

Make the RADISHES

• Preheat grill to medium-high. Alternatively, if you do not have access to a grill, a broiler set on the high setting can be used.
• In a medium bowl, toss together the radishes, onion, garlic, olive oil, mint and sea salt.
• Place radish mixture in a grill basket for vegetables and place on the grates.
• Cook for 10 minutes, turning occasionally to avoid burning.
• Place grilled radishes on top of the finished socca and garnish with chopped cilantro and drizzle of olive oil.