Socca (or farinata) with prawns, chickpeas and peppers

Method

1. In a large bowl, whisk together the chickpea flour and salt, then whisk in 400ml water and the olive oil until smooth. Cover and set aside for at least 30 minutes (see Know How).
2. Meanwhile, whisk together all the dressing ingredients in a small bowl with a pinch of salt.
3. For the prawns, heat the oil in a frying pan over a medium-high heat. Add the garlic and stir for 30 seconds until fragrant (be careful not to let it burn). Toss in the prawns and fry, rattling the pan occasionally, until opaque and cooked through. Trickle over the lemon juice, add the chilli flakes, then tip into a bowl and mix with the chickpeas, peppers, parsley and capers. Season with salt and pepper to taste, then set aside.
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4. Heat the grill to high and put 2 tsp olive oil in a large grillproof frying pan over a medium-high heat. Give the batter a quick whisk, then pour it into the pan, swirling to cover. Let it sit until bubbles appear and the surface looks solid. Put the pan under the grill for 4-5 minutes until the top is cooked through and slightly blistered – but keep an eye on it.
5. Slide a palette knife around the edge of the socca to loosen it, then slide it out onto a plate. Trickle on a little olive oil and season with salt and pepper. Heap the prawn mixture over the top, dot on some of the dressing, sprinkle on some chilli flakes and serve immediately, cut into slices, with wedges of lemon to squeeze over the top.