Instructions

Follow the steps and taste along the way.

1. Prepare the batter

   In a bowl, whisk together the chickpea flour, water, 15 ml of the olive oil, 4 g of the salt, and half of the black pepper. Let the batter rest for 20 minutes so the flour can absorb the water.

   

2. Roast the vegetables

   Preheat the oven to 230 °C. Cut the zucchini into half-moons about 1.5 cm thick, cut the onion into wedges, and halve the tomatoes. Arrange them on a baking sheet lined with parchment paper, drizzle with 15 ml of the oil, season with the remaining 1 g of salt and the remaining pepper. Roast for 20 to 22 minutes, until the zucchini is tender and browned at the edges.

   

3. Bake the socca

   While the vegetables roast, place an empty metal baking sheet measuring about 30 × 40 cm in the oven. Once the baking sheet is hot, carefully remove it, brush it with the remaining 5 ml of oil, and pour in the batter. Return it to the oven and bake for 14 to 17 minutes, until the surface is set and the edges are golden and crisp.

   

4. Finish the tomato salad

   Zest the lemon and squeeze out its juice. In a bowl, toss the roasted tomatoes with the capers, finely chopped garlic, parsley, lemon zest and juice, and the final 5 ml of olive oil. Taste; the lemon's acidity should balance the sweetness of the roasted vegetables and the salty capers.

   

5. Assemble and serve

   Cut the socca into four pieces. Top each piece with the roasted zucchini and onion, tomato salad, and arugula. Serve immediately, while the edges of the socca are still crisp.