1. Make the socca. Whisk together the flour and oil with water and add remaining ingredients except the flaxseed, until you have a smooth batter. Place in the fridge for at least 30 minutes (this can be left to chill overnight).

2. Preheat the oven to 450º and grease a 9”x13” shallow baking pan. Pour the batter into the baking pan and sprinkle with the flaxseeds (if using). Bake for 10 minutes, until the top is golden brown. The socca should be crispy around the edges but still flexible. You can also cook for another couple minutes longer if you want your socca really crispy. Slice the socca into squares, remove them from the pan, and set aside until you’re ready to serve with the dip.

3. Make the spinach + leek dip. Turn the oven heat down to 350º. In a large cast iron, heat up the ghee + olive oil over medium heat and then add the leeks. Cook while stirring often, until the leeks are very soft, but be careful not to brown the leeks. Add the garlic and salt and cook for another couple of minutes. Remove the pan from the heat.

4. Place ½ cup of the cook leeks into a blender or food processor along with the yogurt, water, and lemon juice, and blend until smooth. Keep this mixture in the blender while you cook the spinach and chard.

5. Place the leeks back over the burner and turn the heat on to medium. Add the chard and spinach and cook, while stirring, until the leaves have wilted. Turn the heat off again, add the leek cream mixture, and stir to combine everything.

6. Place the cast iron in the oven and bake the mixture for 5 minutes. Remove and serve immediately with the socca squares.