Turmeric Socca with Cucumber,
Pepper & Tahini Salad



Turmeric is a powerful herb considered to have antiviral, antibacterial, antioxidant as well as anti-inflammatory properties. Here it provides a wonderful yellow colour to the Socca, a contrast to the vibrant colours in the salad. Red peppers give this recipe a deliciously crisp and sweet flavour, and contain vitamins and antioxidants, notably Vitamins C, A and B6.

You can make the socca up to 2 days ahead, cool and store in an airtight container (but they are best eaten warm). Make the salad a few hours ahead; dress just before serving.

serves 4 


For the socca
150g gram (chickpea) flour
1 tbsp olive oil, plus a little extra for cooking
½-1 tsp sea salt
1 tbsp ground turmeric

For the salad
1 cucumber, diced
1 red pepper, deseeded and diced
a handful of flat-leaf parsley, chopped
juice of 1 lemon
1 tsp Thai fish sauce (remove if vegetarian or vegan)
1 garlic clove, crushed
1 tbsp tahini
2 tsp soy sauce or tamari (gluten-free)
a generous pinch of sumac


Put all the ingredients for the socca batter into a bowl with 250ml cold water and mix until combined – use a balloon whisk or an electric whisk.

Heat a little oil in a medium (about 21cm) nonstick frying pan. Pour in a quarter of the mixture, covering the surface of the pan (as you would when making a pancake). Cook the socca over a medium heat for 2-3 minutes until it starts to get little bubbles on the surface in the middle and is tinged brown, then turn it over and cook the other side.

Transfer the socca to a board and repeat with the rest of the mix, in 3 more batches, adding a little more oil for each one. Slice the socca into triangles.

To make the salad, mix the cucumber, pepper and parsley in a bowl. To make the dressing, blend or mix the lemon juice, Thai fish sauce (if using), garlic, tahini and tamari – you may need to add a splash of water to thin it a little. Pour the dressing over the salad, season and mix, then sprinkle with the sumac. Serve with the socca.

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