Broccoli and cheese salad on crispy socca

Serves : 4

Preparation time: 15 minutes

Cooking Time: 10 minutes

Ingredients

The socca

• 250 g (9 oz) chickpea flour
• 500 ml (2 cups) water
• 45 ml (3 tablespoons) olive oil
• 5 ml (1 tsp.) salt
• salt and pepper to taste

Broccoli salad

• 90 ml (6 tablespoons) olive oil
• 60 ml (4 tbsp.) white wine vinegar
• 1 clove garlic, minced
• 3 ml (1/2 tsp.) herbes de Provence blend
• 15 ml (1 tbsp.) maple syrup
• 2 broccoli heads, chopped
• 125 ml (½ cup) red onion, thinly sliced
• 3 mandarins, in segments
• 250 ml (1 cup) Parmesan cheese, shaved
• 125 ml (½ cup) roasted pecans
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 260°C (500°F).
2. In a bowl, whisk together chickpea flour, water, olive oil and salt until smooth.
3. On an oiled baking sheet, pour the mixture in a thin layer and bake for about 10 minutes, until the surface is cooked and golden on top.
4. Sprinkle ground pepper over the top and cut into pieces.
5. Meanwhile, in a bowl, combine the olive oil, vinegar, garlic, herbes de Provence, maple syrup, salt and pepper. Check seasoning.
6. Add the broccoli, onion and mandarin oranges and toss to combine.
7. Add the Parmesan shavings and pecans.
8. Serve with socca.