A savory chickpea flour pancake is perfect when paired with a simple squash salad and cheese. Learn how to make it on this episode of Mad Genius:
1 teaspoon kosher salt, divided1 small zucchini , shaved lengthwise with a vegetable peeler⅓ cup pitted Niçoise or kalamata olives, choppedShredded ricotta salata cheese, for garnishPreheat oven to 450°F. Place a 12-inch cast-iron skillet in preheated oven; let heat 10 minutes. Meanwhile, whisk together flour, 1 cup water, 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until completely smooth, about 30 seconds.
Pour flour mixture into prepared skillet. Return to oven, and bake at 450°F until socca is set and lightly browned around edges, about 12 minutes.Meanwhile, toss together zucchini, yellow squash, olives, chives, lemon juice, remaining 1 1/2 tablespoons olive oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl until well combined. Set aside until ready to serve.Invert socca onto a clean work surface.
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