Socca flatbread with roast chicken | lisabuckleynutrition

Ingredients

Pancake

1 cup of chickpea flour

1 cup of water

2 tbsp.olive oil

Salt and pepper

Pesto

Handfull of walnuts or cashews toasted or dry roasted

30g parsley or basil

Salt and pepper

Dash of apple cider vinegar or lemon juice

1/4 cup of olive oil

Toppings

Leftover roast chicken or any meat of choice

Roasted vegetables, can be leftover or from a jar ( just ensure they are packed in olive oil not vegetable oil)

Pancake

1. In a blender or by hand mix the flour, water, oil and salt and pepper until smooth and lump free.

2. Ideally let this batter rest for a few hours or overnight so its easier to digest but can be used immediately.

Pesto

1. Dry fry the nuts until crispy or roast in the over without any oil for 20 minutes at 160 degrees.

2. Blent the nuts, herbs of choice, salt, pepper and olive oil until still chunky.

3. Taste and add vinegar or more seasoning if needed.

Assembly

1. Heat some olive oil in an oven proof frying pan

2. Add some of the pancake batter, can make 2-3 but depends on how thick you like them.

3. Top with the pesto and add to the oven until firm

4. Top with meat, salad and vegetable of your choice.

5. Enjoy