PREPARATION INSTRUCTIONS:

• First, pull everything out of the fridge — you want all the ingredients for this at room temperature or warmer. Leaving all of the components out for 30 minutes on the counter before serving is ideal, but not 100% necessary.
• Warm the socca in a 350 degree oven for about 4-6 minutes.
• Assemble socca on a cutting board by spreading labneh (strained yogurt) on each piece of socca. Fan your spoon out when you’re spreading the labneh to make nice little wave patterns. Take a spoonful of oil from the marinated lentils and drizzle over the pea shoots (tossing to coat). Top socca with marinated lentils, meyer lemon slices, chili oil and pea shoots. Squeeze a lemon wedge over every- thing and season with a bit of salt if you’d like. Slice into 6 pieces (like you would a pizza) and serve.

INGREDIENTS: socca (chickpea flour, water, salt, pepper, scallion, parsley), labneh (sheep’s milk, cow milk, cultures, salt), lentils, pumpkin seeds, olive oil, lemon juice, garlic, spices, canola oil, harissa, chili, pea shoots, meyer lemon