Ingredients
21 total- 250g chickpea flour
- 6g fine salt
- 320ml olive oil, plus extra for frying
- 90ml soy sauce
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp Herbes de Provence
- 1 M&S Oakham Gold Chicken Breast
- 1 red onion, cut into wedges
- 1 aubergine, cut into 1cm angled slices
- 1 ½ courgettes, 1 cut into 1.5cm half moons, ½ thinly sliced into ribbons
- 2 garlic cloves, crushed or grated
- 10g thyme, leaves picked
- 30g M&S Semi-Dried Cherry Tomatoes
- 15g basil, leaves picked
- 30g M&S Greek Kalamata olives
- 20g toasted pine nuts, most for the cream, a few to serve
- 2 tsp M&S Sherry Vinegar Vinagre de Jerez
- 150g M&S Italian Burrata
- 10g baby rocket
Method
8 stepsStep 1
Start by making the socca batter. In a bowl, whisk the chickpea flour with 250ml of water and leave to rest for 10mins. Whisk in the salt, another 200ml of water and 2 tbsp of the olive oil until smooth, then set aside to rest while you prepare the fillings.
Step 2
In a separate bowl, mix 30ml soy sauce, 40ml olive oil, cumin, paprika, turmeric and Herbes de Provence. Add the chicken breast, turn to coat well in the marinade and set aside to marinate.
Step 3
Gently separate the red onion wedges into petals. Toss with the aubergine slices, courgette half moons, garlic and thyme in a large bowl with 2 tbsp of olive oil and remaining soy sauce until thoroughly coated.
Step 4
Heat a large griddle pan over a medium-high heat (or prepare a hot barbecue). Cook the marinated chicken and the seasoned vegetables for 10–15mins, turning occasionally, until the chicken is completely cooked through and the vegetables are tender and lightly charred. Transfer everything to a plate to rest, loosely covered with foil.
Step 5
Meanwhile, make the burrata cream. In a pestle and mortar, crush the semi-dried cherry tomatoes, basil, half the olives, most of the toasted pine nuts and a pinch of salt and pepper into a coarse paste. Stir in 1 tbsp of olive oil and the sherry vinegar. Add half of the burrata cheese and gently stir to create a rough, creamy texture. Set aside.
Step 6
To cook the socca, heat a large non-stick pan over a medium heat and add a generous drizzle of olive oil (from the remaining 200ml). Pour in a thin layer of the chickpea batter and cook for 3–4mins until crisp and golden underneath, then flip and cook for a further 2–3 mins. Repeat with the remaining batter and oil to make your pancakes.
Step 7
Slice the rested barbecue chicken into thin strips.
Step 8
o assemble, lay a crisp socca pancake onto your serving plate and spread with a generous layer of the tomato and basil burrata cream. Pile the grilled vegetables and sliced chicken on top. Tear over the remaining half of the fresh burrata, then finish with the baby rocket, shaved courgette ribbons, the remaining toasted pine nuts and extra olives. Top with a second socca pancake and serve straight away.