Coconut Chia Pudding With Caramelised Pineapple
A lovely combination of sticky caramelised pineapple and creamy vanilla coconut chia pudding. A perfect…
A fluffy leek, zucchini & buffalo mozzarella frittata topped with a tangy chimichurri and pecorino.
Serves 4-6
For the frittata:
To serve: Fresh dill, pecorino (or parmesan)
For the chimichurri sauce:
Preheat oven to 180°C. Melt the butter in the frypan, then sauté the leeks for about 5 minutes until soft. Set aside.
Grease a baking dish with butter, then line the bottom with baking paper. Set aside.
In a large bowl, beat together the eggs, cream, dill, shallots, salt & pepper. Set aside.
To assemble: Place zucchini slices on the baking tray, then top with leeks and half the buffalo mozzarella. Pour in half the egg mixture. Repeat with the remaining ingredients. Pop into the oven to bake for 1 hour. Then allow to set for 10 minutes before serving.
To make the green chimichurri: Blend the ingredients in a food processor until smooth. Set aside.
To serve: Serve frittata hot, with fresh dill, grated pecorino and green chimichurri.
PHOTOGRAPHY + STYLING Anisa Sabet
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