Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Roasted Tomato & Basil Breakfast Polenta Fries & Dip
roasted tomato & basil in a breakfast polenta fries & dip format, with balanced ingredients and straightforward preparation.
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- 35 min
- Calories
- 186 kcal
- Protein
- 3.3 g
- Carbohydrates
- 26.1 g
- Fat
- 7.9 g
- Fiber
- 3.2 g
Ingredients
- 130 g polenta
- 130 g roasted tomato
- 2 g basil
- 7 g olive oil
- 150 g water
Instructions
- Cook the polenta with water until thick; spread in a shallow dish and chill until firm.
- Cut into fingers, brush with olive oil and bake at 220°C (425°F) until crisp.
- Blend or mash the roasted tomato and basil into a dip and serve alongside.
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