Recipe Details
Title | Polenta crisps with avocado and yoghurt |
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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
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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.