Nat's Olive and Spinach Socca

Nat Neal, National Sales Manager Mount Zero

Ingredients

Suitable for vegans and gluten free. 

  • 1 cup Mount Zero Chickpea Flour
  • 11/2 cups water
  • 1 Tsp Mount Zero Pink Lake Salt
  • 2 Tbsp Mount Zero Extra Virgin Olive Oil
  • 1/2 red onion, cut into thin half-moon slices
  • 1 Tbsp Mount Zero Dry Salt Cured Kalamata Olives, de-pitted and roughly chopped
  • 1 Tbsp sun-dried tomatoes, roughly chopped
  • 2/3 cup spinach, roughly chopped
  • Extra Mount Zero Extra Virgin Olive Oil for frying

 

Method

  • Preheat oven to 200 degrees celsius
  • In a medium bowl, whisk together the chickpea flour, water, salt and oil
  • Cover and let itstand for 1-2 hours. No need to refrigerate
    In a small cast iron pan, heat a few tablespoons of olive oil over medium heat
    Add in the sliced onions and sauté for 10mins, stirring occasionally to prevent burning
  • Reduce to a low heat and let the onions caramelise for about 20 minutes.
  • Increase the heat in the cast iron pan to high after the onions have caramelised and add in the olives, tomatoes and spinach to the pan with a couple tablespoons of oil.
  • Sauté until the spinach is reduced a bit, then add about two cups of chickpea / water mixture to the pan.
  • Place the entire cast iron pan into the oven and bake for about 20 minutes, or until it browns around the edges.
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Ella Mitchell
"I’ve added of one of my favourite Mount Zero olives, the dry-cured kalamata which is naturally fermented in dry salt rather than brine. Dry salting removes the bitterness from the olive leaving a rich, roasted olive flavour."

Recipe Ingredients from the Mount Zero Range

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