Chargrilled Turkish Bread with Dips
Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
- 100grams smoked salmon
- 1 orange
- 450grams can baby beets, drained
- 1/2teaspoons ground cumin
- 1 lemon
- 250grams cream cheese, softened
- 1/2 cup natural yoghurt
- 320grams Turkish bread
- 3tablespoons chives, chopped
Nutrition per serving
1130kJ / 270Cal
1130 Kilojoules or 270 Calories
13% of daily energy intake*
Protein
10.1grams
Fat
13.0grams
Carbs
27.8grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat a chargrill plate or BBQ until hot. Slice the bread into 1cm thick slices. Rub with cut side of the garlic. Brush both sides with oil.
Step 2 of 4
Chargrill until golden on both sides. Serve with dips.
Step 3 of 4
To prepare dips: Mix cream cheese, 2 tbs chives and a squeeze of lemon until smooth. Chop smoked salmon and stir through. Sprinkle with extra chives. Process beets with yoghurt, cumin and finely grated orange rind until finely chopped. Serve in separate bowls.
Step 4 of 4
Serve with bread
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