Oriental crisps in Skyr sauce with Crushed coral lentils, seaweed and curry
2
people
15 min
preparation time
10 min
cooking time
All ingredients
1 glass of 105 g of Coral lentil, seaweed and curry crumble
3 sheets of brick pastry
20g pine nuts
1 tablespoon chopped fresh coriander
1 egg
1 Skyr plain goat's milk yoghurt
1 teaspoon lemon juice
1 tablespoon chopped fresh chives
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Let's get started
Total time
25 min
Preparation
15 min
Cooking
10 min
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Step 1Preheat the oven to 200°C
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Step 2In a hot frying pan without fat, brown the pine nuts for 3 to 5 minutes, then leave to cool
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Step 3Whisk the egg with 30 ml of water
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Step 4Cut the sheets of brick pastry in 2, brush them with the egg/water mixture and fold over the rounded side
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Step 5Add a little coriander and pine nuts to each half leaf
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Step 6At the end of the leaves, place a teaspoon of Coral Lentil, Seaweed and Curry Crumble, then fold into a triangle
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Step 7Fry the triangles in a pan with a drizzle of olive oil for 3 min on each side, or bake in the oven at 200 °C for 8 to 10 min
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Step 8For the sauce: Mix the yoghurt and lemon juice, whisk in the chives and season to taste with salt and pepper
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Step 9Serve the crisps warm with the sauce
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