Shredded Vegetable Socca

Preparation

1. Step 1

   Toss grated vegetable with big pinches of salt. Put it in a fine-mesh sieve and let drain, squeezing every so often so that the vegetable releases its water, for at least 15 minutes.

2. Step 2

   Meanwhile, combine cumin, coriander and fennel seeds in a dry skillet over medium-low heat. Toast the spices, shaking the pan often, until fragrant but not burned, about 3 minutes. Using a mortar and pestle or a spice grinder, grind toasted spices to a powder.

3. Step 3

   Whisk the eggs in a large bowl. Add drained vegetable, along with garlic, oregano, mint, cilantro, chickpea flour and toasted spices. Season with ½ teaspoon salt and a few grinds of black pepper, and mix well. If you are using winter squash, stir in cinnamon and ginger. (The pancake batter can be made up to 2 days ahead and stored, covered, in the fridge.)

4. Step 4

   Melt butter in a large skillet, preferably cast iron, over medium heat. Spoon in two ½ cupfuls of the pancake batter. Use the back of your spoon or a spatula to flatten each to ½-inch thick. Cook, rotating the skillet for even browning, until pancakes are nicely browned, about 4 minutes. Flip, then cook the second side for another few minutes. Transfer pancakes to a plate. Repeat to make 2 more pancakes, adding butter to the skillet if needed.

5. Step 5

   Season labneh or yogurt with salt to taste. Just before serving, toss greens with lemon juice, oil and salt and pepper. Top each pancake with a dollop of labneh or yogurt and a tangle of greens.