The fritters are perfectly complemented by the tart cilantro -
lime yogurt drizzle, herbal cilantro and green onion, and the salty punch of the crumbled queso fresco.
Not exact matches
-- Fish tacos with cabbage, mayo spiked with chipotle and
lime — Chicken cutlets from your book, just arugula on top — Eggplant — either the chickpea and tahini
yogurt version from your book, or topped with marinara, basil and mozz — Ottolenghi's baked eggs with greens, garlic
yogurt, and chili butter
drizzle — A million versions of a szechuan stir fry with peanuts, meat, chilis — Beans and greens!
Drizzle some of the cilantro -
lime yogurt on top of the fritters.
Garnish with a
drizzle of
yogurt, a sprinkle of
lime zest and cilantro leaves.
Serve with a
drizzle of coconut
yogurt -
lime dressing, and
lime wedges and toasted coconut, if desired.
250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1
lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple
yogurt sauce: 200g
yogurt or vegan
yogurt (soygurt or coconut
yogurt) 1 teaspoon honey or agave syrup
drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain
lime wedges
Black Bean Dip Blend rinsed and drained black beans with fresh
lime juice, a couple chipotle chiles packed in adobo sauce, fresh cilantro, garlic, onion, smoked paprika, and Greek
yogurt;
drizzle with hot sauce and chopped cilantro.