French Socca with Carmelized Pears, Dried Figs and Goat Cheese

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.