Serves 2
15g pine nuts, toasted.
60g dried figs, diced
90g baby lettuce (or mixed greens)
Batter
1.5 cups water
4 tbsp olive oil (plus more for pan)
180g Chickpea flour
Mix in a bowl and set for 15 minutes. Heat pan and drizzle with olive oil. Add half of batter, swirl to coat pan, cook for 10 minutes - be careful not to over-cook. Transfer to plate and repeat with remaining batter.
Pears
1 pear
10g honey
10 ml Champagne vinegar
2 tbsp water
In pan, heat and drizzle with olive oil. Add pears, vinegar and water. Bring to a boil and simmer for 4-6 minutes. Remove from heat, season with salt and pepper. Set aside.
Dressing
10g honey
10ml Champagne vinegar
3 tbsp olive oil
salt and pepper to taste
Mix all and set aside until ready.
Once batter and pears are done, place socca on plate, top with lettuce, pears, goat cheese, pine nuts and dressing and serve.