Juliette Navarrosocca, asparagus, feta, zucchini2 Comments

Green Asparagus-Zucchini Socca

Juliette Navarrosocca, asparagus, feta, zucchini2 Comments
Green Asparagus-Zucchini Socca

It’s asparagus time and we love it! My favourite spring vegetable which doesn’t only look incredible but also tastes really delicious!

I knew that i love to eat green asparagus in salads but when I tried this recipe it was a surprising new way of eating asparagus for me that’s why I wanted to share this amazing modified recipe with you!

You will love this recipe because it’s: vegetarian & gluten free , light, easy to make and also great for meal prepping as a salad.
In my recipe you will find the combination of asparagus and zucchini which is very delicious! 

For those of you who don't know what Socca is..

Socca comes from the south of France, more precisely from Nice and is like a crepes but instead of wheat flour it is prepared with chickpea flour.

IMG_9586.jpg

For 4 servings

Preparation time: 30-40 min.

Ingredients: 

  • 16 asparagus spears

  • Half of a big zucchini

  • 2 onion

  • Buch of dill

  • 100 g feta 

  • 1-2 tbsp of balsamico 

  • 180 g of chickpea Flour 

  • oil

  • salt

  • pepper


Directions:

 

  1. For the dough, mix 180 g of chickpea flour with 100 ml of water, 4 tbsp of vegetable oil and optional, a little bit of soy milk (to make the dough creamy) until smooth.

  2. Season to taste with salt and pepper. 

  3. Peel the onions and cut them in thin rings.

  4. Heat the pan and put a little bit of oil in it, then add the onion rings and brown them for 10 min. meanwhile cut off the ends of the asparagus and cut them in half do the same with the zucchini but cut them in thin stripes.

  5. Crumble the feta and cut the dill. After 10 min. add some dark balsamic vinegar on top of the onions and add half of tsp of salt and let simmer for another 5 min. 

  6. Put a little bit of oil in the pan and pour the dough with a circle rotation with a soup ladle in your pan and cook for 5 min. until gold-brown then flip it over and cook It for another 3 min.

  7. You should have enough for at least 4 Soccas. If you’d like to keep it warm, put the soccas in a warm oven. 

  8. Meanwhile put the zucchini and asparagus on a a baking tray lined with baking paper and grill on top rail for approx. 8 min golden brown. 

  9. Serve first the asparagus and zucchini on top of the Socca and then the feta, dill and onions on top! Add a bit of olive oil or soya sauce! 

  10. Get ready to enjoy this healthy and light delicious spring meal!