RECIPE ⬇️
2 green zucchini’s
2 tbsp olive oil
Salt and pepper
Using the broil mode, cook for 6-8 minutes or until dark golden brown on top and tender.
Korean Chili Carrot Puree:
2-3 medium size carrots
2 tbsp korean Chili flake
1 tbsp chili crisp condiment
Salt to taste
Slice the carrots and toss them together with the Korean chili flake, chili crisp, and a pinch of salt. Using the AirFry mode, cook for 15-20 minutes or until very tender. Puree in a blender with warm water or stock until very smooth. Adjust the salt to your palate, pour it in a sauce pot, cover and keep in a warm place.
Toasted Pine Nut Topping:
4-5 tbsp pine raw pine nuts
1 tbsp lemon zest, zested in strips or sliced
4 tbsp olive oil
1 tbsp korean chili flakes
Using the Toast Mode, toast up the pine nuts in a small make-shift aluminum foil tray for 6-8 minutes or until golden brown. Toss the pine nuts with the olive oil, korean chili flake, and lemon zest in a small mixing bowl. It should be a fairly oil rich topping.
Top with fresh sliced chives and a spoonful of crumbled feta. …...more
...more
Show less
