Carrot Socca with Red Lettuce Blackberry Salad & Dill Dressing

Carrot Socca

with Red Lettuce Blackberry Salad and Dill Dressing

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dinner

Sweet shredded carrots get folded into a high protein batter before getting pan fried into tender socca cakes. Leave the peels on the carrots, they hold extra fiber and nutrients. Be sure to use a nonstick pan since the carrots are high in natural sugars and could burn easily. The juicy blackberries get tossed into the salad last and pair nicely with the zingy vinaigrette.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
530
FAT
34g
CARBOHYDRATES
47g
PROTEIN
14g

MAIN INGREDIENTS

  1. ¾ cup garbanzo bean flour
  2. 8 oz carrots
  3. 1 shallot
  4. Fresh dill
  5. 1 lemon
  6. 3 tbsp Follow Your Heart Vegenaise
  7. Red lettuce
  8. 3 oz blackberries
  9. 2 oz radishes
  10. ¼ cup sunflower seeds
  11. 2 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. **Allergens: Soy.

TOOLS

  • Box grater
  • Whisk
  • Large nonstick skillet

INSTRUCTIONS

1
Make the carrot batter
In a large bowl, add the garbanzo bean flour and ½ cup cold water. Whisk well to combine. Using the large side of a box grater, grate the carrots into the bowl and sprinkle with salt and pepper. Mix batter well with a spoon and set aside.
2
Mix the dill dressing
Peel and mince the shallot. Finely chop the dill leaves (also called “fronds”) and add to a medium bowl with the minced shallot. Juice half the lemon into the bowl. Add the Follow Your Heart Vegenaise, a pinch of salt and pepper, and stir dill dressing with a fork to combine.
3
Cook the socca
Place a large nonstick skillet over medium-high heat and add 2 tbsp vegetable oil. Once hot, use a ⅓ measuring cup to scoop the carrot batter into the skillet. Use the bottom of the measuring cup to flatten the batter into a cake. Cook until crisp on the bottom, about 3 to 4 minutes.
4
Flip the socca
Flip the carrot soccas and cook an additional 3 to 5 minutes on the second side. Transfer to a paper towel lined plate, immediately sprinkle with salt, and keep warm until it’s time to serve.
5
Prepare the salad
Trim the ends off the red lettuce and place the leaves into a large bowl. Add 2 tsp dill dressing, juice from the remaining half of lemon, and a pinch of salt and pepper. Halve the blackberries and thinly slice the radishes. Add both to the large bowl with the sunflower seeds and gently toss salad to combine.
6
Serve
Divide the red lettuce blackberry salad and carrot socca between large plates. Serve the remaining dill dressing on the side to dip. Enjoy!