Serves 4

I first came across this dish when I was in Italy last year but had never found the right flavour combinations until now! The hummus and sun dried tomato make the most delicious base to the Mediterranean flavours of the roasted vegetables. This famous Italian dish is also known as Socca in the South of France and can be enjoyed at anytime of the day.

INGREDIENTS

For the base

1 cup chickpea flour

1 cup water

Pinch salt

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

2 tablespoons olive oil, for frying the base

For the topping

100 g button mushrooms, finely sliced

1 clove garlic, minced

Pinch salt

1 teaspoon olive oil

100 g hummus, home made or shop bought

30 g sun dried tomatoes, finely chopped

2 medium tomatoes, halved and sliced

For the roasted vegetables

2 large bell peppers, different colours, sliced

6 spears asparagus, chopped

1 tablespoon olive oil

1/4 teaspoon salt

Other ingredients

Bunch fresh basil, chopped

Black olives to garnish

METHOD

Preheat the over to 200 degrees Celsius ( 400 F )

Prepare the roasted vegetables by placing them in a bowl with the oil and salt. Mix well to coat and turn out onto a baking tray. Bake for 20-25 minutes or until soft and slightly charred.

Whilst the vegetables are roasting, prepare the base.

In a large bowl, add all of the base ingredients (except for the oil) and whisk together well. Leave to stand for 5 minutes.

Heat the oil in a medium sized frying pan over a medium heat and swirl so that the oil covers the base. Once the oil is hot, pour in the mixture. You will notice the edges of the mixture start to sizzle. Keep on the heat until the top of the mixture sets and then turn out onto a plate, top side down. Add a little more oil to the pan and fry the other side until brown.

The base will now be set. Place this on a baking sheet, put to one side and prepare the toppings.

In a pan, add the teaspoon of oil and fry the mushrooms with the garlic and pinch of salt until softened. Put into a bowl with the hummus and sun dried tomatoes and mix together.

Spread this mixture over the farinata base. Now place the sliced tomatoes on top of the mixture.

Remove the roasted vegetables from the oven and place in a bowl with the chopped basil. Mix well and pile on top of the tomatoes.

Place the whole thing back in the oven and cook for 10 minutes.

Remove from the oven, garnish with black olives and some fresh basil and serve.

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