You can go veggies or you can go whole grains . Either way, these bases give you great texture and a bounty of health benefits. No time to DIY? Try out quick-fix cheats.
1. Preheat oven to 230 deg C and place 30cm cast-iron or ovenproof skillet in to preheat. In medium bowl, stir chickpea flour, water, basil, salt, pepper, and 2 tablespoons olive oil until batter is smooth.
2. Carefully remove skillet from oven and add 2 tablespoons olive oil; swirl to coat. Add batter to pan and return to oven. Bake until socca crust is firm and edges are set, about 10 to 15 minutes.
3. Meanwhile, in small saucepan over low heat, stir coconut milk, peanut butter, curry paste, and 1 tablespoon soya sauce until smooth. If needed, add water to thin. Stir in lime juice.
4. In medium bowl, toss cabbage, mango, cucumber, and green onions with remaining 1 tablespoon olive oil and remaining 1 tablespoon soya sauce.
5. If desired, transfer socca from skillet to serving plate. Spread peanut sauce over it and top with mango salad. Add sliced avocado and jalapeno pepper and serve.
