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Shredded Vegetable Socca

Oliver Strand
  • 40 minutes
  • Serves 4

INGREDIENTS

1

pound/455 grams zucchini, carrots or winter squash, peeled and coarsely grated on the large holes of a box grater or with the grating attachment of a food processor

Fine sea salt

1/4 tsp

cumin seeds

1/4 tsp

coriander seeds

1/4 tsp

fennel seeds

4

large eggs

1 clove

garlic, minced

1 tbsp

chopped fresh oregano

2 tbsp

chopped fresh mint

3 tbsp

chopped fresh cilantro

2/3

cup/80 grams chickpea flour

Black pepper

ground cinnamon (use only with winter squash)

ground ginger (use with squash)

2 tbsp

unsalted butter, more as needed

1/2

cup/120 milliliters labneh or whole-milk Greek yogurt

3

cups/60 grams spicy salad greens (such as watercress, arugula or baby mustard greens)

1 tbsp

fresh lemon juice

1 tbsp

extra-virgin olive oil