This traditionally vegan socca, or farinata, is topped with a spring cucumber and lentil salad for a fresh and light dinner. Socca is gluten free, made with chickpea flour, and very high in protein - and it tastes great, too.
1. You can bake the socca in a parchment lined baking tin, but the texture will be different. You can also cook it on the stovetop like a crepe. Making it in a cast iron pan is the best, though.
2. I used a vegetable peeler to get the cucumber to look the way it does in the pictures.
3. Fresh dill is great, but it's not always available, and freeze-dried makes a good substitute.