Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 8 people
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
8
- 1/4teaspoons chilli powder
- 2 bunch asparagus, trimmed
- 1tablespoons mint, finely chopped
- 600grams small zucchini, ends trimmed
- 5milliliter virgin olive oil spray
- 3/4 cup semolina
- 1teaspoons smoked paprika
- 1 1/2tablespoons balsamic vinegar
- 2teaspoons lemon zest
- 1tablespoons lemon juice
- 2tablespoons dukkah
- 200grams light tzatziki (to serve)
- 1/2 cup almond meal
- 1/2teaspoons garlic salt
- 1tablespoons olive oil
- 3 eggs
- 600grams butternut pumpkin, peeled, deseeded
Nutrition per serving
1100kJ
Protein
11.2grams
Sugars
8.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 220°C. Line 2 large baking trays with baking paper. Cut zucchini and pumpkin into batons, and set aside.
Step 2 of 6
Whisk eggs in a bowl and season with pepper. Combine semolina and spices in a second bowl, and almond meal and dukkah in a third bowl.
Step 3 of 6
Dip zucchini and pumpkin batons in egg, then toss batons in either semolina mix or dukkah mix to coat. Arrange in a single layer on trays.
Step 4 of 6
Spray batons well with oil. Bake for 15-20 minutes or until golden and crisp.
Step 5 of 6
Meanwhile, combine oil, zest, lemon juice and vinegar in a bowl. Add asparagus and toss to coat. Heat a chargrill over medium heat. Grill asparagus for 1-2 minutes on each side.
Step 6 of 6
Stir mint into tzatziki. Season chips with a little sea salt and serve with tzatziki, garnished with extra mint.
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