Appareils & accessoires
Chia and Quinoa Tortillas with a Trio of Dips
Prép. 35min
Total 1h 45min
8 portions
Ingrédients
Chia and Quinoa Tortilla Chips
-
white quinoa50 g
-
chia seeds white50 g
-
polenta50 g
-
water60 g
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sesame seeds2 Tbsp
-
sea salt to taste2 pinches
-
lime juice (approx. ½ lime)2 tsp
Sun-dried Tomato, Chilli and Cashew Dip
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long red chilli deseeded if preferred1
-
garlic clove1
-
Parmesan cheese cubed (3 cm)30 g
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fresh coriander leaves only5 sprigs
-
red pepper deseeded and quartered1
-
lemon juice1 Tbsp
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raw cashew nuts120 g
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sun-dried tomatoes drained100 g
-
extra virgin olive oil30 g
Pumpkin Dip
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pumpkin flesh only, cut into pieces (4 cm)500 g
-
extra virgin olive oil1 tsp
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pine nuts toasted100 g
-
goat's cheese2 Tbsp
-
fresh basil leaves only2 sprigs
-
ground cumin1 tsp
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sea salt1 pinch
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ground black pepper1 pinch
Artichoke Dip
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extra virgin olive oil for greasing
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Parmesan cheese cubed (3 cm)60 g
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brown onion halved¼
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artichoke hearts, marinated drained250 g
-
mayonnaise (see tip)135 g
Niveau
moyen
Infos nut. par 1 portion
Protides
16.4 g
Calories
2395 kJ /
570 kcal
Lipides
44.4 g
Fibre
11.2 g
Glucides
22.5 g
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Gluten Free
8 Recettes
Royaume-Uni et Irlande
Royaume-Uni et Irlande
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