with Red Lettuce Blackberry Salad and Dill Dressing
- ¾ cup garbanzo bean flour
- 8 oz carrots
- 1 shallot
- Fresh dill
- 1 lemon
- 3 tbsp Follow Your Heart Vegenaise
- Red lettuce
- 3 oz blackberries
- 2 oz radishes
- ¼ cup sunflower seeds
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- **Allergens: Soy.
- Large nonstick skillet
- Box grater
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.
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.
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.
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.
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.
Divide the red lettuce blackberry salad and carrot socca between large plates. Serve the remaining dill dressing on the side to dip. Enjoy!