to bake - courgette chips, nigella seed and tahini yoghurt from Granger and Co.
courgette chips, nigella seed and tahini yoghurt
recipe inspired by: Granger and Co. and adapted from Green Kitchen Stories - Green Kitchen Travels cookbook
recipe type: to serve on the side, to snack
cuisine: plantbased, vegan, dairyfree
what you need:
250 ml milk of choice - I used Almond Milk
150 g fine, organic polenta
2 tl corse sea salt, and some extra to serve
some cold pressed olive oil
serve with some lime zest
2 tbsp of honey
1 tbsp of tahini
1 cup of coconut yogurt
1 tbsp nigella seeds
what to do:
Cut the zucchini in thick un-even, triangle rounds.
Place them in a bowl or tray and cover them with the milk.
Place them on the side for about an hour. This will remove the bitter flavor of the skin.
Heat the oven at 220 degrees and line a baking tray with baking paper.
Mix in an un-deep tray the polenta with the sea salt. Remove the zucchini from the milk and cover them with the polenta mix. Turn them a few times to that they are well covered, and place them on the baking sheet
Lightly sprinkle them with olive oil and place them in the over for approx. 12 min until they are golden and crispy on the outside and soft on the inside
Serve with the coconut yogurt mixed with tahini, sprinkle nigella seeds on top, some extra sea salt, lime zest and honey.