Recipe Details
| Title | Polenta crisps with avocado and yoghurt |
|
| Author | Ottolenghi | |
| Portions | 8 | |
| Created | 16th February 2015 07:03 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 220.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Stock, chicken, liquid | 750 Millilitre |   |
| Polenta | 160 Gram | |
| Chives, fresh | 10 Gram | |
| Cheese, Parmesan, grated | 30 Gram |  |
| Semolina, raw | 100 Gram | |
| Oil, sunflower | 300 Millilitre | |
| Salt, sea | 1 Pinch | |
| Pepper, white, ground | 1 Pinch | |
| Avocado | 2 Unit | |
| Yoghurt, Greek, organic | 100 Gram | |
| Lime, juice | 1.5 Tablespoon | |
| Oil, hazelnut | 0.75 Teaspoon |  |
| Lemon, peel | 0.5 Unit |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 542 |  |
| Protein | 14.14% | |
| Other Carbohydrate | 14.73% | |
| Sugar | 1.39% | |
| Fat Saturated | 32.14% | |
| Fat Unsaturated | 70.95% | |
| Fiber | 9.02% | |
| Sodium | 25.52% | |
| Salt | 26.64% | |
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Recipe Method
1. Put all the dipping sauce ingredients in a small bowl of a food processor, along with a quarter-teaspoon of salt and some freshly ground pepper. Blitz to a smooth paste and set aside.