Turmeric socca with cucumber, pepper and tahini salad | Sainsbury`s Magazine

Ingredients

• 150g gram (chickpea) flour
• 1 tbsp olive oil, plus a little extra for cooking
• ½-1 tsp sea salt
• 1 tbsp ground turmeric
• 1 cucumber, diced
• 1 red pepper, deseeded and diced
• a handful of flat-leaf parsley, chopped
• juice of 1 lemon
• 1 tsp Thai fish sauce (leave this out if you want the recipe to be vegetarian)
• 1 garlic clove, crushed
• 1 tbsp tahini
• 2 tsp tamari (gluten-free soy sauce)
• a generous pinch of sumac