Fennel and dukkah farinata

New

Spring Picnic

Makes 6 farinata

Prep 15 min

Cook 25 min

Farinata - or socca, as it's known in the south of France - is a chickpea flour pancake: crisp at the edges, silky in the middle, and naturally gluten-free. We've added shaved fennel and dukkah to the batter, and a quick-pickled fennel salad alongside to keep things fresh.

They're good warm, but just as good at room temperature, which makes them ideal for a picnic - treat them like a flatbread and pile on whatever you have: grilled peppers, artichokes, feta. If you'd rather make one large one to tear and share, bake the batter in a parchment-lined lipped tray (about 38cm x 30cm) for 25-30 minutes instead.

Ingredients

190g	gram (chickpea) flour
470ml	room temperature water
135ml	olive oil
65g	dukkah
1 1/2	tbsp fennel seeds, toasted and lightly crushed
2	fennel bulbs, very thinly sliced (about 500g)
1-2	lemons; 1 ½ tsp finely grated zest and 3 tbsp of juice
1 ½ tsp	caster sugar
25g	mixed soft herbs, roughly chopped (we used a mix of dill and parsley)
75g	sour cream, to serve (optional)
	Fine sea salt

Method

Add the flour to a medium bowl and gradually whisk in the water until you have a completely smooth batter. Add 3 tablespoons of oil, 4 tablespoons of dukkah, the fennel seeds, half of the sliced fennel, 2 teaspoons of salt and mix to combine.
Preheat the grill to a medium/high setting.
Heat one tablespoon of oil in a medium non-stick frying pan (about 16cm in diameter) on a medium high heat. When smoking hot, ladle in about 150g of the batter, tilting the pan in a circular motion so that the batter covers the base, then roughly arrange the fennel in an even layer. There should be an immediate sizzle when the batter hits the pan (this creates the desired crisp edges), if not, increase the heat slightly before continuing. Sprinkle over ½ a tablespoon of dukkah and cook for about 1-2 minutes, until the top is set and the base is crisp and golden.
Transfer the farinata, pale side up, to a rack positioned on top of a large baking tray, and continue with the remaining oil, batter and dukkah for a total of 6 farinata. Spread them out so that they don’t overlap too much, then place under the grill for 10-12 minutes, until golden.
Meanwhile, in a bowl mix together the lemon zest, juice, sugar and ¼ teaspoon of salt until dissolved, then fold through the herbs and remaining fennel.
Serve warm or at room temperature, with a dollop of sour cream (if using) and the fennel salad.