Page 48 - Fresh Magazine

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cunching cevr

Herbed yogurt dip Parmesan crunch

SERVES 4 courgette crisps
1 small lemon SERVES 4 AS A SNACK
250g Greek yogurt
Gluten free 150g freshly grated Parmesan 2 medium courgettes
7g fresh basil, roughly chopped
2 tablespoons olive oil, plus extra for greasing
7g fresh parsley, roughly chopped 25g panko or dry breadcrumbs
7g fresh chives, roughly chopped
20g freshly grated Parmesan
Herbed yogurt dip 1 small garlic clove, minced freshly ground black pepper
3 shakes of Worcestershire sauce
salt and pepper
baking sheets with olive oil.
Using a citrus zester, remove the lemon zest, Preheat the oven to 210°C/gas mark 7. Grease two
being careful not to take any white pith. Slice the courgettes into rounds 5mm thick, then
Put the yogurt in a bowl with all the other place in a medium bowl and toss with the olive
ingredients and mix well. This can be served oil. Mix the breadcrumbs, Parmesan and some
straight away or made in advance and pepper together. Dip each courgette round into
left in the fridge to allow the avours to the Parmesan mixture, coating it evenly on both
marry together. sides and pressing the coating on to stick. Place in a
single layer on the greased baking sheets.
Bake the courgette rounds in the oven for 25 to 30
minutes, until browned and crisp. Remove with a
spatula and serve warm.
TOP TIP
This is a great
way to get kids to ➏
eat vegetables, Open out the end
but these crispy pieces and fold
bites also work along the creases
as an easy but as shown.
smart canapé for Parmesan
a Sunday lunch. crunch cour- Gluten free
gette crisps
➐

Ta-da!

Sweet and
spicy butternut crisps
SERVES 4 AS A SNACK LEFTOVER TIP Gluten free
Cut the bulb end of
1 butternut Preheat the oven to 170°C/gas mark the squash in half
squash, a long, 3. Cut the unpeeled squash in half lengthways. Wrap each
thin one if crosswise, just above the bulbous end, half in tin foil, then
possible then cut the neck of the squash into pop in the bottom of
1 tablespoon very thin discs or strips. the oven while the
olive oil Toss the butternut squash in the oil, crisps are cooking. The
1 tablespoon lemon juice and maple syrup, then squash can then be
lemon juice left to cool in the foil.
½ tablespoon place on two baking trays in a single When cool, unwrap
maple syrup layer without overlapping. Sprinkle it and scrape out the
1 teaspoon chilli with the chilli akes. seeds, then scoop out
fl akes Roast in the oven for 20 minutes, then the cooked esh from
pinch of salt turn each piece over and arrange the skin and mash
them in a single layer again. Return to lightly in a bowl. This Sweet
the oven for another 10 minutes. The easy squash purée is and spicy
butternut
discs will continue to crisp up as they ideal as a side dish with crisps
cool. Sprinkle with a little salt to taste.
some Parmesan grated
on top.

46 | FRESH SPRING 2017

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