Caribbean coca with vegan sobrasada
topped with roasted zucchini and a lime dressing
This easy-to-make homemade dough topped with vegan sobrasada, roasted zucchini and fresh vegetables marinated in lime juice, cause a true explosion of flavours in your mouth.
You can do it!
tree nut, wheat, gluten
La Vera paprika powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
For the dough: place the flour in a bowl and make a hole in the middle. Add the yeast and 50ml of warm water. Mix the yeast with the water and part of the flour until it forms a smooth paste. Cover the bowl with a cloth and let it sit for 10 minutes. You will notice that the paste will start to grow. Add 40ml of olive oil and 50ml of warm water to the bowl. Add a pinch of salt to taste. Combine all the ingredients with your hands and knead for 10 minutes. Cover the dough and let it rest for 5 minutes. Divide it into 4 equal pieces and let it rest for another 5 minutes.
Preheat the oven to 180 degrees.
Use a rolling pin to stretch the buns lengthwise until they are 1/2cm thick and have an oval rectangular shape (or shape it the way you like). Place parchment paper on a baking tray and add the dough. Bake for approx. 10-12 minutes in the oven until it slightly browns. Remove from the oven and leave the oven on.
For the sobrasada: boil water and soak the sun-dried tomatoes and almonds for 5 minutes. Drain the water and place them in a mixing jar together with the garlic, the paprika powder and 1 tablespoon of olive oil. Blend it with a hand blender to a smooth paste with the texture of the almonds.
Wash all the vegetables. Cut the onion and fennel in very thin strips. You can use a vegetable peeler to cut the fennel very fine. Cut the cherry tomatoes in quarters and chop the mint. Wash the corn. Place everything in a bowl, add the juice of half a lime and 1 tablespoon of olive oil. Mix it all together and season to taste. Cut the zucchini into thin slices.