For Pancake Day with a Mediterranean savoury twist, try this Socca Niçoise with Zhoug, Siyez and Meadowsweet by Belazu’s innovation chef in residence, Ross Gibbens.

The pancake mix is made from Socca, the chickpea flour popular in the South of France, fried until crisp and slightly charred, then filled with a grain salad of Siyez, mint, pomegranate and pumpkin seeds. The pancake is served dressed with Zhoug, the Yemenite spice paste famous in Israeli street food for its flavoursome blend of chilli, coriander, parsley and cloves. Meadowsweet is an English wild plant which gives the dish an extra dimension with its honey and camomile flavour.

Chickpea flour is available in all major supermarkets.

 

Ingredients

For the Siyez salad:

200g uncooked Siyez

7g of salt

30g pomegranate Seeds

150g grated carrot mixed with 30g pomegranate juice

1/4g clove garlic microplaned

40g coriander chiffonade*

40g mint chiffonade*

10g toasted pumpkin seeds

 

For the Socca Niçoise

40g chickpea flower

3g salt

2g Smoked Paprika

20g Early Harvest Arbequina Extra Virgin Olive Oil plus additional for cooking

110ml water

 

To serve:

100g Greek yoghurt

20g Zhoug paste

5g of dried Meadowsweet flowers

 

*Chiffonade is a slicing technique where herbs or leafy green vegetables are cut into long thin strips. This is achieved by rolling the herb and finely slicing.

Ingredients

For the Siyez salad:

200g uncooked Siyez

7g of salt

30g pomegranate Seeds

150g grated carrot mixed with 30g pomegranate juice

1/4g clove garlic microplaned

40g coriander chiffonade*

40g mint chiffonade*

10g toasted pumpkin seeds

 

For the Socca Niçoise

40g chickpea flower

3g salt

2g Smoked Paprika

20g Early Harvest Arbequina Extra Virgin Olive Oil plus additional for cooking

110ml water

 

To serve:

100g Greek yoghurt

20g Zhoug paste

5g of dried Meadowsweet flowers

 

*Chiffonade is a slicing technique where herbs or leafy green vegetables are cut into long thin strips. This is achieved by rolling the herb and finely slicing.

1

To cook the Siyez, bring one litre of water to the boil with 7g of salt, add 200g of grains and bring to a gentle simmer for 12 minutes. Drain the Siyez and leave to cool.

2

Combine the salad ingredients

3

For the Socca Niçoise whisk together the ingredients until smooth.

4

In a shallow pan add a small amount of olive oil. Bring the pan to a medium heat.

5

Ladle some of the Socca Niçoise pancake into the pan to create a thin pancake, tilting the pan to spread the mixture.

6

Once the mixture has cooked through, approximately 1 minute, turn the pancake to cook on the other side for a further 1 minute or until the pancake has started going golden.

7

Continue to cook the rest of the mixture

8

On a BBQ or hot griddle pan, mark each pancake on one site to create a slight char.

9

To serve, plate the yoghurt, Zhoug, and Siyez salad and top with the pancake. Sprinkle with the meadowsweet

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