Your go-to vegetarian recipe collection

Brinjal recipes

Stuffed soft-baked “fallen” apple

Dip recipes

Rotolo with burnt sage and lemon

30 minutes

Pastry recipes

Dukkah pea falafel pita pockets

30 minutes

Bread recipes

Pickled mushrooms

15 minutes

Socca with warm olive salsa verde

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

120 g chickpea flour
1 cup water
1 t salt
1⁄2 T olive oil
100 g Parmesan, finely grated

For the salsa verde:

1 t olive oil
20 Woolworths queen green olives, pitted
2 red chillies, roughly chopped
1 T Italian parsley, roughly chopped
1 lemon, zested and juiced

Method

To make the flatbreads, whisk the chickpea flour, water and salt in a bowl to form a batter. Heat a small nonstick pan over a medium heat and pour in a little oil. Pour in 1⁄4 cup mixture, fry for a few minutes, then turn over. Cook until golden brown and cooked through. Repeat with the remaining batter.
Heat another pan over a medium to high heat. Quickly fry the olives and chillies in the olive oil, then remove from the pan. Fold through the parsley, lemon juice and zest.
To serve, top the flatbreads with the salsa verde and sprinkle over the Parmesan.

Cook's note: Socca, cecina, farinata – it may have different names in various parts of Italy but this unleavened pancake is always made with chickpea flour. Eat it plain and seasoned with salt, pepper and rosemary, or with salsa verde.

Discover more Italian-inspired recipes here.

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Sticky roast carrots in barley broth

Cauliflower-and-brinjal tart

Stuffed soft-baked “fallen” apple

Gakayat bandura

Rotolo with burnt sage and lemon

Easy rough-puff pastry

Hand pies

Dukkah pea falafel pita pockets

Spicy potato-and-pea parathas

Split pea dhal

Pickled mushrooms

Socca with warm olive salsa verde

Socca with warm olive salsa verde

Ingredients

Method