ingredients

makes 2 servings

for the pancake

1/2 cup		chicpea flour
1/2 cup		water
2 tsp		olive oil - plus more for cooking
1/2 tsp		kosher salt
2/3 cup		cauliflower - steamed
2/3 cup		frozen peas
1 tsp		lime zest
2		scallions - thinly sliced
1/2 tsp		ground turmeric

for the dressing

2 tbsp		mint leaves
2 tbsp		parsley leaves
2 tbsp		cilantro leaves - optional
1 tbsp		lime juice
pinch		salt

method

-		Mix the chickpea flour, water, olive oil and salt together in a medium bowl.
-		Add the cauliflower and then mash them a bit with a fork.
-		Stir in the lime zest, scallions and turmeric and you are ready to go.
-		Heat up your non-stick skillet over medium heat and add about a tablespoon of oil. Once the oil has warmed up, pour in half the batter and cook until the bottom is starting to crips up and get some colour - about for minutes. Then flip and cook on the other side for 3 minutes or so.
-		Cook the second soccata the same way.
-		Toss the herbs (mint, parsley, cilantro) into your small food processor or blender with the lime juice and a pinch of salt. With the blender running add in just a little olive oil to help everything meld togther.
-		Spread some of this herd sauce onto the soccatta and you're set. We like to top with a couple fried eggs, some homemade sriracha and microgreens.