Crisp Socca with Labna, Heirloom Tomatoes, Herbs & Olive Dressing – Sophie Zalokar

Ingredients

• 500 g Greek yoghurt
• 1 tsp salt
• 250 g chickpea (besan) flour
• 4 tbsp + olive oil
• 500ml water, room temperature
• 1 ½ tsp salt
• 150 g pitted Kalamata olives
• 1/3 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 2 punnets mixed heirloom tomatoes, sliced
• 2 handfuls mixed herbs &/or salad greens/baby spinach
• freshly cracked black pepper