Matt Tebbutt socca bread with roast vegetables, chickpeas and salmon recipe

Matt Tebbutt served up a tasty socca bread with roast vegetables, chickpeas and salmon on Save Money: Good Food.

The ingredients for the socca bread: 125g chickpea flour, 275ml vegetable stock, 1 tbsp olive oil, plus extra for frying, 2 tsp fennel seeds, crushed (4g) and Pinch ground cumin.

For the roast vegetables: 400g tin chickpeas, drained, 1 red pepper, deseeded and sliced, 1 yellow pepper, deseeded and sliced, 1 red onion, peeled and sliced, 200g cherry tomatoes, halved, 2 cloves garlic, peeled and crushed, 1 tbsp olive oil, 2 tsp sherry vinegar, Salt and pepper and Small bunch coriander, chopped.

To serve: 200g salmon fillet (frozen) and 2 tbsp natural yoghurt.

See Matt’s recipes from the series in the book titled: Save Money: Good Food – Family Feasts for a Fiver: Family Feasts for a Fiver (Save Money Good Food), available from Amazon now.

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