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Socca Flatbread with Spring Pesto and Salad

Makes 2

Produce

4 oz Asparagus
3 Garlic clove
1/2 cup Gently packed mint, leaves
1 Lemon curls
1/4 cup Peas, fresh
2 tbsp Preserved lemon peel
3 cups Salad greens, tender
1/2 Shallot
1 tbsp Thyme, fresh

Condiments

6 Kalamata olives, pitted and halved or quartered
1 Lemon juice
1/2 cup Pesto

Baking & Spices

2 cups Chickpea flour
1 tsp Salt
1 Salt
1 Salt and pepper

Oils & Vinegars

3 tbsp Olive oil, extra-virgin
1 Olive oil, Extra virgin
2/3 cup Olive oil, extra virgin

Nuts & Seeds

1/2 cup Hemp seeds

Liquids

2 cups Water

Other

6 cups Gently packed spring greens (arugula, spinach, watercress, parsley, etc.)
Bob's Red Mill
Bob's Red Mill • 9 weeks ago

Socca Flatbread with Spring Pesto and Salad | The Kitchn

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