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Favoreats LLC

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Socca Flatbread with Spring Pesto and Salad

Emily Han
  • minutes
  • Serves 2

INGREDIENTS

4 oz

Asparagus

1/2 cup

Gently packed mint, leaves

1/4 cup

Peas, fresh

2 tbsp

Preserved lemon peel

3 cups

Salad greens, tender

1 tbsp

Thyme, fresh

6

Kalamata olives, pitted and halved or quartered

1/2 cup

Pesto

2 cups

Chickpea flour

1 tsp

Salt

3 tbsp

Olive oil, extra-virgin

2/3 cup

Olive oil, extra virgin

1/2 cup

Hemp seeds

2 cups

Water