Chilli Fusilli Fries
If it's crispy & you can dip it, it's a chip right?
This is the ultimate in easy healthy tweaks featuring a red lentil fusilli front & centre. And as no good plate of fries is complete without a sauce accompaniment, I've also created a super nutritionally-boosted pesto-style dip to go with it.
Not only is this dish protein rich, you'll get extra fibre, extra minerals & most importantly more flavour!
Key Facts
- High in protein & fibre
- Gluten free
- Rich in minerals
- Super easy
Ingredients
- 125g red lentil fusilli
- hemp oil
- 1 teaspoon chipotle flakes
- 1 teaspoon dried oregano
- FOR THE DIP
- 1 teaspoon black pepper
- 1 large handful kale
- 1-2 garlic cloves
- 1 tablespoon super seed spread (I get mine from Raw Vibrant Living)
- Juice of 1/2 lemon
- 1 tablespoon nutritional yeast
Preparation
01
Preheat your oven to 200°C.
02
Add the cooked pasta, 1/2 tablespoon hemp oil, chipotle, oregano & pepper to a bowl, toss to mix & lay on a parchment lined tray. Bake for 15-20 minutes until golden, tossing halfway through.
03
Place all of the ingredients for the dip into a food processor pulsing until well chopped.
Slowly drizzle in 1-2 tablespoon hemp oil until smooth, test for seasoning & add salt/pepper to taste.
Serve & dive in!
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
