Skillet Beet Socca w/ Grilled Corn, Spinach, Tahini, & Vegan Feta

What to do

1. Make the Socca Batter: In a blender combine the beets, oil, and water and blend until smooth. Pour into a large bowl and add the chickpea flour, salt, and black pepper. Whisk together until smooth. Let sit cove red, for as many hours as possible, but at least 30 minutes.
2. Make the Vegan Feta: Drain the almonds from the water and transfer to a blender. Add the lemon juice, oil, miso, salt, and water and blend on high until entirely smooth and creamy. Using a spatula, scrape the cheese mixture onto a small plate and refrigerate, covered, for at least 1 hour.
3. Grill the Corn: Heat a gas or charcoal grill. Grill the corn directly onto the grill until the kernels begin to slightly char. Turn over and repeat on all sides. Remove the corn from the grill and transfer to a work surface.
4. Using a serrated knife shave the kernels off the cob to create long corn rows. Add the corn to a mixing bowl and set aside.
5. Cook the Socca: Place a heavy 8-inch cast-iron skillet in the oven and preheat to 450 F. Using oven mitts, remove the skillet from the oven, and add some olive oil or a knob of coconut oil to the hot pan, and pour the batter in with a steady stream until it reaches the edges of the pan. Bake for 10 minutes or until the socca is firm and the edges are set. Repeat steps if making a few more. Transfer to a serving plate or cutting board.
6. Top the Socca: Add some of the spinach in with the corn and drizzle with olive oil, season with salt and pepper and toss to coat. Top the socca with the corn mixture, some of the vegan feta, and drizzle with tahini. Sprinkle over zaatar or sesame seeds. Cut into wedges and serve hot.