November 03, 2018
Side Dishes, Snacks, Vegetables,
Asparagus, Pumpkin , Budget-Friendly, Easy/Beginner Cooking, Game/Sports Day, Weeknight Meals, Oven Bake, Stove Top, Vegetarian, Zucchini more
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"From one of our national supermarkets and their free monthly magazine September 2018. Serving size is based on it being a side dish."
Preheat oven to 220C and line 2 large baking trays with baking paper.
Cut zucchini and pumpkin into batons, and set aside.
Whisk eggs in a bowl and season with pepper.
Combine semolina and spices in a second bowl, and almond meal and dukkah in a third bowl.
Dip zucchini and pumpkin batons in egg, then toss batons in either the semolina mix or dukkah mix to coat and then arrange in a single layer on trays.
Spray batons well with oil and bake for 15 to 20 minutes or until golden.
Meanwhile, combine oil, zest, lemon juice and vinegar in a bowl and add asparagus and toss to coat.
Heat a chargrill over medium heat and grill asparagus for 1 to 2 minutes on each side.
Stir mint into tzatziki and season chips with a little sea salt and serve with tzatziki, garnished with extra mint.
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